:hoice 


Compiled  by 

PRACTICAL 
HOUSEKEEPERS 

01 

Sonoma  County,  California 
,  {900  . 


iSfiiS 


M 


A    LEADING    AMERICAN    COMPANY 


FIRE  INSURANCE  COMPANY 

OF  HARTFORD,  CONN. 


ANNUAL  STATEMENT,  JANUARY  1,  19OO 

Capital $1,000,000  oo 

Assets 4,551.283  55 

ASSETS 

Real  Estate $    327,315  49 

Stocks  and  Bonds 2, 784,854  50 

Loans  on  Bonds  and  Mortgage   736,040  oo 

Cash  in  Banks  and  in  Office , 231,616  16 

Premiums  in  Course  of  Collection  (net) 348,443  90 

Other  Assets 123,013  50 


Total  Assets  $4,551.283  55 

LIABILITIES 

Losses  in  Process  of  Adjustment  and  Settlement $     210,857  74 

Reserve  for  Unearned  Premiums 1,784,168  02 

Commission,  Brokerages,  and  all  other  Claims  against  Company        58,302  82 
Reserve  Fund  for  Contingencies 25,000  oo 


Total  Liabilities $2,078,328  5& 

Capital  Stock  Paid  in 1,000,000  oo 

Net  Surplus  over  Capital  and  all  Liabilities 1,472,954  97 


$4,551,283  55 


Principal  Office,  95  Pearl  Street,  Hartford,  Conn. 

JAMES  NICHOLS,  President.          B.  R.  STILLMAN,  Vice-Pres.  and  Sec. 
H.  A.  SMITH,  Assistant  Secretary. 


PACIFIC  COAST  DEPARTMENT 

409  CALIFORNIA  STREET,  SAN  FRANCISCO,  CAL. 

GEO.  D.  DORNIN  GEO.W.  DORNIN 

MANAGER  ASS'T  MANAGER 


N 


Capital  .. 
Assets . . 


Real  Estai 
Stocks  am 
Loans  on  : 
Cash  in  B; 
Premiums 
Other  Ass 


THE  LIBRARY 

OF 

THE  UNIVERSITY 
OF  CALIFORNIA 

LOS  ANGELES 


9OO 

.  .  .$1,000,000  oo 
...   4,551,283  55 


*  327,315  49 
2,784,854  50 
736,040  oo 
231,616  16 
348,443  90 
123,013  50 

.$4,551,283  55 


LIABILITIES 

Losses  in  Process  of  Adjustment  and  Settlement $    210,857  74 

Reserve  for  Unearned  Premiums 1,784,168  02 

Commission,  Brokerages,  and  all  other  Claims  against  Company        58,302  82 
Reserve  Fund  for  Contingencies 25,000  oo 


Total  Liabilities $2,078,328  5& 

Capital  Stock  Paid  in 1,000,000  oo 

Net  Surplus  over  Capital  and  all  Liabilities   1,472,954  97 


$4,551,283  55 


Principal  Office,  95  Pearl  Street,  Hartford,  Conn. 

JAMES  NICHOLS,  President.          B.  R.  STILLMAN,  Vice-Pres.  and  Sec. 
H.  A.  SMITH,  Assistant  Secretary. 


PACIFIC  COAST  DEPARTMENT 
409  CALIFORNIA  STREET,  SAN  FRANCISCO,  CAL. 


GEO.  D.  DORNIN 


MANAGER 


GEO.  W.  DORNIN 

ACS'T     MANAGER 


Choice  Recipes 


COMPILED  BY 


PRACTICAL  HOUSEKEEPERS 


OF 


Sonoma  County, 
California 


1900 

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C3  u 

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PREPARED  FOR  AND  ISSUED  BY  _••  fyt 

g£ 

PACIFIC   DEPARTMENT  •<<    C^- 

W    *^ 

OF  THE  CO     W 

NATIONAL  FIRE  INSURANCE  COMPANY  p;  < 

OF    HARTFORD,   CONN. 

o  5 

AND  ^ 

SPRINGFIELD  FIRE  AND  MARINE  INSURANCE  Co. 

OF  SPRINGFIELD,  MASS. 

GEO.   D.   DORNIN,  MANAGER 


SAN  FRANCISCO 
THE  WHITAKER  &  RAY  CO. 

(•NCORPORATED) 


COPYRIGHT 

1900 
GEO.  D.  DORNIN 


Of  all  appeals  —  although 

I  grant  the  power  of  pathos  and  of  gold, 
Of  beauty,  flattery,  threats,  a  shilling  —  no 

Method's  more  sure  at  moments  to  take  hold 
Of  the  best  feelings  of  mankind,  which  grow 

More  tender,  as  we  every  day  behold, 
Than  that  all-softening,  overpowering  knell, 
The  tocsin  of  the  soul  —  the  dinner  bell. 

— Byron. 


CONTENTS 


Breads 7  Pudding  Sauces 30 

Soups II  Pies 31 

Fish 13  Frozen  Dainties ...    32 

Entrees 14  Cakes 34 

Meats 15  Pickles 43 

Vegetables 17  Confectionery 47 

Salads 19  Breakfast  and  I/uncheon  Dishes  49 

Fish  and  Meat  Sauces 24  For  the  Invalid's  Tray 56 

Puddings 25  Table  of  Weights  and  M  ;asures  60 


BREAD 


"Would  you  know  how  first  he  met  her  ? 
She  was  cutting  bread  and  butter." 

— Gxthe. 


PERPETUAL  YEAST— Mrs.  Briggs 

A  quart  preserving  can  is  the  most  convenient  thing  to  start 
and  to  keep  this  yeast  in.  To  begin  a  can  of  this  perpetual  yeast, 
dissolve  a  compressed  yeast  cake  in  a  quarter  of  a  cup  of  lukewarm 
potato  water — that  is,  the  water  in  which  the  potatoes  for  dinner 
are  cooked.  Fill  a  quart  can  of  glass  half  full  of  lukewarm  potato 
water.  Add  half  a  cup  granulated  sugar  to  it,  and  when  this  is 
dissolved  add  the  quarter  of  a  cup  of  dissolved  yeast.  Stir  well  and 
set  the  can  containing  the  yeast  in  a  moderately  warm  place,  but 
not  where  it  will  be  heated  perceptibly,  and  let  it  stand  until  the 
whole  is  very  light.  Seal  up  the  can  and  the  day  before  you  are 
ready  to  make  bread,  fill  the  can  full  of  lukewarm  potato  water  and 
add  another  half  cup  of  sugar.  Let  the  can  stand  for  about  twenty- 
four  hours.  Beat  the  foaming  white  yeast  and  use  a  pint,  or  half 
the  can,  for  four  small  6r  three  large  loaves  of  bread.  Use  as  much 
lukewarm  water  as  you  do  of  yeast,  and  mix  the  bread  at  once, 
kneading  it  thoroughly.  Seal  up  the  can  of  yeast,  set  it  away  and 
a  day  before  the  yeast  is  needed  fill  up  the  can  again  with  lukewarm 
potato  water,  in  which  the  potatoes  were  boiled,  and  a  half  cup 
sugar,  and  it  is  ready  for  use  again  when  it  is  risen. 


GRAHAM  BREAD— Mrs.  Baldwin 

Stir  into  a  quart  of  water  (warm  in  winter  and  cold  in  summer) 
enough  wheat  flour  to  make  a  soft  batter,  also  a  cup  of  yeast.  Let 
rise  over  night.  In  the  morning  add  salt,  one-half  tea  cup  molasses, 
one  teaspoon  soda  in  cup  of  boiling  water  and  enough  Graham 
flour  to  make  batter  thick  enough  to  pour  into  well  greased  tins. 
Let  rise  very  light  and  bake  in  moderate  oven. 


8  BREAD 

POTATO  CAKES— Mrs.  Eldredge 

One  quart  flour,  one  cup  mashed  potatoes,  one  half  cup  butter, 
two  teaspoons  baking  powder,  little  salt.  Rub  butter  in  the  flour 
dry,  then  add  potato,  milk  enough  to  moisten.  Roll  out  an  inch 
thick,  cut  with  biscuit  cutter  and  bake  in  moderate  oven. 

RICE  GEMS— Mrs.  Wilkinson 

One  heaping  cup  flour,  two-thirds  cup  cold  boiled  rice,  one  and 
one-half  cups  sour  milk,  one  tablespoon  butter,  one  egg,  pinch  salt, 
one  teaspoon  soda.  Beat  hard  and  bake  in  buttered  gem  pans,  in 
hot  oven  about  twenty  minutes. 

GOOD  BROWN  BREAD— Mrs.  A.  Faught 

One  cup  Indian  meal,  one  cup  of  rye,  one  cup  of  wheat  flour, 
one  cup  sour  milk,  one-half  cup  molasses,  one  teaspoon  salt,  two 
teaspoons  soda.  Steam  four  hours  and  then  put  it  in  the  oven  a 
little  while. 

BISCUIT  -Mrs.  Jas.  H.  Laughlin 

One  quart  flour,  one  teaspoon  soda,  two  teaspoonfuls  of  cream 
tartar  and  one  teaspoon  salt.  Sift  all  together.  Rub  in  one  table- 
spoon lard,  mix  with  sweet  milk  to  soft  dough  and  bake  imme- 
diately. 

CORN  MEAL  GEMS— Mrs.  Bryant 

One  egg  beaten  well,  one  and  one-half  tablespoon  sugar,  two 
tablespoons  melted  butter,   one  cup  milk,  one  heaping  cuf   w"  'te 
flour,  one  scant  cup  corn  meal,  one  and  one-half  teasp< 
powder,  pinch  of  salt.     Bake  in  gem  pans  about  twenty 

POP-OVERS— Mrs.  Dornin 

Two  eggs,  two  cups  milk,  two  cups  flour,  pinch  of  salt.  Bake 
in  very  hot  well  greased  gem  pans  in  hot  oven. 

BOSTON  BROWN  BREAD-Mrs.  MaKee 

Two  cups  cornmeal,  one  cup  flour,  two  cups  sweet  milk,  one 
cup  sour  milk,  one  cup  syrup,  one  teaspoon  soda,  one  tablespoon 
salt.  Boil  three  hours  in  a  two  quart  pail  in  a  kettle  of  boiling 
water. 


BREAD  9 

BOSTON  BROWN  BREAD— Mrs.  Wilkinson 

Mix  two  cups  Yankee  Rye  meal,  one  cup  yellow  corn  meal, 
one  cup  whole  wheat  flour.  Add  tablespoon  salt  and  sift.  Dissolve 
level  teaspoon  soda  in  about  two  tablespoons  warm  water,  add  it  to 
one  and  a  half  pints  sour  milk  or  butter-milk.  Then  add  to  this  one 
cup  of  molasses.  Thoroughly  mix;  pour  over  dry  ingredients, 
mixing  well.  Pour  into  greased  two-quart  molds,  cover  tight,  and 
steam  five  hours.  Lift  out,  allow  to  cool,  and  bake  half  an  hour. 

BREAKFAST  MUFFINS— Mrs.  Meacham 

Three  eggs,  one  breakfast  cup  of  milk,  one  tablespoon  melted 
butter,  one  tablespoon  sugar,  a  pinch  of  salt,  two  heaping  teaspoons 
of  baking  powder.  Beat  the  eggs  well  and  mix  with  the  milk;  put 
melted  butter  with  the  above  ingredients,  mixing  in  flour  enough  to 
make  batter.  Bake  in  round  tins,  and  when  almost  done  wash  the 
tops  of  each  with  a  feather  dipped  in  milk. 

POP-OVERS— Miss  Laughlin 

One  cup  milk,  one  cup  flour,  three  eggs,  one  teaspoon  salt. 
Beat  thoroughly  and  cook  in  hot  oven. 

COFFEE  CAKE— Mrs.  Voss 

One  cup  brown  sugar,  one  cup  butter,  one-half  cup  molasses, 
two  eggs,  one  cup  strong  cold  coffee,  one  teaspoon  soda,  two  tea- 
spoons cinnamon,  one  teaspoon  cloves,  one  cup  raisins  or  currants. 
Add  the  fruit  last  rubbed  in  a  little  of  the  dry  flour.  Bake  about 
one  hour. 

^RN  BREAD  (NEW  ORLEANS)— Mrs.  Baldwin 

md  one-half  pints  corn  meal,  one-half  pint  flour,  one  table- 
.gar,  one  teaspoon  salt,  two  heaping  teaspoons  Royal  Baking 
.  owder,  one  tablespoon  lard,  one  and  one-quarter  pints  milk,  two 
eggs.  Sift  together  corn  meal,  flour,  sugar,  salt  and  powder;  rub 
in  lard  cold,  add  eggs  (beaten)  and  the  milk.  Mix  into  a  moder- 
ately stiff  batter;  pour  from  bowl  into  a  shallow  cake-pan.  Bake 
in  rather  hot  oven  thirty  minutes. 

MARYLAND  BISCUIT— Miss  Annie  Laughlin 

Rub  one  tablespoon  butter  and  one  tablespoon  lard  into  one 
quart  sifted  flour,  one  teaspoon  salt,  milk  enough  to  make  a  stiff 


10  BREAD 

dough.  Use  the  hands  in  mixing  dough.  When  the  milk,  flour  and 
shortening  have  been  thoroughly  mixed,  flour  the  bread-board,  lay 
dough  on  it  and  beat  it  with  rolling  pin  until  it  blisters  and  cracks 
loudly.  This  beating  will  occupy  at  least  one  half  hour.  When 
the  blisters  are  abundant,  tear  off  pieces  of  dough  as  large  as  an 
egg,  mold  with  hand  in  the  form  of  a  biscuit.  Prick  the  top  of 
each  biscuit  with  fork  and  bake  in  moderate  oven. 

TREMONT  HOUSE  ROLLS-Mrs.  A.  Faught 
Take  two  quarts  of  flour,  add  one  teaspoon  salt;  make  a  hole 
in  the  middle  and  put  into  it  one  tablespoon  of  sugar,  butter  about 
the  size  of  an  egg,  one  pint  of  boiled  milk  and  one  teacupful  of 
yeast.  Do  not  stir,  but  put  them  together  and  knead  fifteen  minutes. 
Set  in  a  cool  place  for  six  hours  and  then  roll  out  about  one-half 
inch  thick  and  cut  with  a  biscuit  cutter.  Moisten  one  edge  with 
butter,  and  fold  together  like  rolls;  lay  in  the  pan  so  they  will  not 
touch.  Set  for  half  hour  in  a  warm  place  to  rise  and  bake  in  quick 
oven. 

FRENCH  ROLLS— Miss  Laughlin 

At  noon  scald  one  pint  of  new  milk  and  let  cool.  Sift  two 
quarts  flour  into  which  rub  two  tablespoons  butter  and  then  make  a 
hole  in  the  center.  Stir  a  spoonful  of  yeast  and  two  tablespoons 
sugar  into  your  milk,  then  put  all  into  the  center  of  flour.  Let  it 
stand  several  hours  until  foaming,  then  mix  in  all  the  flour;  cover 
and  set  away  over  night.  In  morning  knead  it  down  and  set  to  rise 
again.  Roll  out  not  too  thin,  spread  over  with  butter,  and  cut  in 
rounds  lapping  one  edge.  Do  not  place  the  rolls  near  together  in 
the  pan.  Let  them  rise  about  two  hours,  then  bake  in  quick  oven 
about  twenty  minutes. 

MUFFINS— Mrs.   A.  Patent 

One  pint  new  milk,  one  egg,  one  tablespoon  sugar,  one  table- 
spoon butter,  half  teaspoon  salt,  half  cup  home-made  yeast.  Mix 
with  flour  until  a  very  stiff  batter  is  formed;  leave  in  a  warm  place 
over  night  and  bake  in  the  morning  in  rings. 

CORN  MEAL  GEMS— Mrs.  Jas.  H.  Laughlin 
One  egg  and  one  tablespoon    sugar  beaten  together,  one  cup 
sweet  milk,  one  heaping  cup  corn  meal,  two    tablespoons    flour  in 
which  one  teaspoon ful  of  baking  powder  has  been  well  mixed,  and 
a  pinch  of  salt.     Stir  well  and  bake  in  hot  gem-pans. 


SOUPS 


"Appetite  comes  with  eating,  says  Augeston." 

—  Rabelais, 


SOUP  STOCK 

To  a  two-bit  shin  of  beef  I  add  what  beefsteak  and  other  meat- 
bones  I  may  have,  add  six  quarts  of  water,  cover  tightly,  and  boil 
gently  all  day.  Strain  at  night  and  set  away  to  cool.  The  next 
day  skim  the  fat  from  it  and  if  the  stock  is  not  a  thick  jelly,  put  it 
on  the  stove  and  boil  still  longer.  This  should  make  three  quarts 
of  rich  jelly,  to  which  you  can  add  rice,  barley,  macaroni,  vermicelli 
or  vegetables,  or  whatever  you  fancy,  as  a  flavoring.  (The  fat  I 
skim  from  the  soup  I  put  on  the  stove  and  boil  until  it  is  trans- 
parent, pour  it  into  a  small  pan  or  tin  and  use  it  in  the  place  of 
butter  or  lard  for  cooking.  It  is  much  superior  to  butter  or  lard  for 
frying  or  shortening.) 

BEAN   SOUP—  Mrs.  Ford 

Wash  and  boil  your  beans  with  a  piece  of  salt  pork.  When 
the  beans  are  soft  take  them  out  and  press  through  a  colander,  then 
put  them  back  in  the  water  they  were  boiled  in,  together  with  four 
hard  boiled  eggs  quartered  and  half  a  lemon  sliced,  a  little  pepper 
and  salt.  Boil  up  and  serve. 

ASPARAGUS  SOUP—  Miss  Laughlin 

Boil  two  bunches  of  asparagus  one  half  hour.  Put  one  quart 
milk  on  stove,  press  tender  stalks  through  colander  into  milk. 
Thicken  with  two  tablespoons  flour  rubbed  into  one  tablespoon 
butter.  L,et  come  to  a  boil  and  serve  hot.  Season  with  pepper  and 
salt. 

CREAM  OF  TOMATO  SOUP—  Mrs.  A.  L.  House 

One  quart  milk,  one  can  tomatoes  strained,  one  teaspoon  of  soda 

in  tomatoes  just  before  removing  from  the  stove.     Butter  size  of  an 

egg,  salt  and  cayenne  pepper  to  taste,  two  crackers  rolled  fine.     Heat 

milk  and  tomatoes  separately.     Mix  in  tureen  just  before  serving. 

OYSTER  STEW—  Mrs.  R.  H.  Thomson 

One  can  of  best  cove  oysters,  one  quart  sweet  milk,  one  tablespoon 


12  SOUPS 

butter,  two  tablespoons  flour,  salt  and  pepper  to  taste.  Strain  the 
liquor  from  the  oysters  and  to  this  add  the  milk.  When  it  has 
reached  the  boiling  point  thicken  with  the  flour  into  which  the 
butter  has  been  rubbed.  When  this  has  boiled,  pour  over  the  oysters 
which  are  in  the  soup  tureen  and  serve  immediately. 

POTATO  SOUP— Mrs.  Eldredge 
Four  medium  sized  potatoes  cut  in  very  small  pieces.     Pour  on 

one  quart  boiling  water,  little  salt,  pepper  and  good  slice  of  butter. 

Let  boil  until  soft.     Rub  through  a  sieve.     Just  before  serving  add 

one  teaspoon  of  flour  mixed  with  cold  water,  two  cups  of  milk  and  let 

boil  up  once. 

ONION  SOUP— Mrs.  Bryant 
Slice  and  fry  six  large  onions  until  quite  brown,  add  two  quarts 

rich  milk,  one  tablespoon  butter,  one  teaspoon  cayenne  pepper  and 

salt  to  taste.     Thicken  with  two  tablespoons  flour  mixed  with  cold 

water.     Serve  very  hot. 

SPLIT  PEA  SOUP— Mrs.  R.  H.  Thomson 

One  cup  split  peas,  one  and  one  half  Ibs.  lean  neck  of  beef  ( no  bone), 
two  thin  slices  of  salt  pork,  three  quarts  cold  water.  Wash  and  soak 
peas  for  an  hour,  cut  meat  in  small  pieces.  Put  all  together  in  soup 
kettle  and  cook  for  three  hours,  you  may  have  to  add  some  boiling 
water  at  the  last.  When  done  thicken  with  one  tablespoon  of  flour 
rubbed  smooth  in  one-half  cup  of  creamy  milk;  strain  and  serve 
with  toast  bread  cubes. 

CREAM  CELERY  SOUP— Miss  S.  E.  Polhemus 
Take  the  root  and  several  stalks  of  celery  cut  in  small  pieces,  cover 
with  water  (being  careful  not  to  use  too  much)  add  a  lump  of  butter 
and  salt  and  pepper.  Boil  until  celery  is  tender,  then  add  a  quart  of 
milk  and  let  come  to  the  boiling  point.  Take  three  or  four  slices  of 
bread  cut  in  small  squares  and  fry  in  a  little  butter  to  a  light  brown, 
place  in  tureen  and  pour  the  soup  over  them. 

BEAN  SOUP— Mrs.  R.  H.  Thomson 

One  large  cup  of  small  white  beans,  two  Ibs.  lean  neck  of  beef. 
Soak  the  beans  over  night  and  boil  three-fourths  of  an  hour,  changing 
water  twice.  Put  the  beans  into  the  soup  kettle  with  meat,  eook  until 
the  beans  cannot  be  found,  and  the  meat  to  shreds.  Salt  and  pepper 
to  taste,  add  a  cup  of  creamy  milk,  strain  and  serve.  This  is  also 
nice  with  toast  cubes  instead  of  crackers. 


FISH 


"The  silvery  fish, 

Grazing  at  large  in  meadows  submarine, 
Fresh  from  the  wave  now  cheers 
Our  festive  board." 

— Anon 


FISH— Miss  Laughlin 

Pick  to  pieces,  fish  previously  boiled,  season  with  salt,  pepper,  and 
butter,  mix  in  rolled  crackers  or  bread  crumbs,  cover  with  cream  and 
bake. 


CREAMED  SALMON— Miss  Laoghlin 

Make  a  white  sauce  of  one  half  pint  milk  and  as  much  cream,  two 
tablespoons  butter  and  two  tablespoons  flour.  Melt  butter,  stirring 
in  flour  and  diluting  with  hot  cream  and  milk.  Season  with  salt, 
cayenne,  and  nutmeg.  To  this  add  a  can  of  nice  salmon  freed  from 
skin  and  bone.  Stir  until  hot  and  serve  in  little  individual  cases. 


FILLETS  OF  FISH  WITH  BECHAMEL  SAUCE 
Miss  Annie  Laugfhlin 

Slice  salmon  or  any  white  fish;  fry  lightly  in  butter  for  six 
minutes,  then  dip  in  beaten  egg,  roll  in  crumbs,  season,  dot  thickly 
with  butter  and  place  in  a  good  oven  for  fifteen  minutes.  Serve  with 
a  sauce  made  by  melting  one  tablespoonful  of  butter,  rub  smoothly 
in  this  one  of  flour,  and  dilute  with  a  half-pint  of  stock  made  from 
chicken  or  veal;  season  nicely,  lift  out  fish,  sprinkle  thickly  with 
minced  parsley  and  pour  the  sauce  over.  You  can  prepare  the  fish 
beforehand,  cooking  it  only  ten  minutes,  and  then  merely  place  in 
the  oven  to  heat  while  the  soup  is  being  served.  The  sauce  will 
keep  if  stood  in  a  vessel  of  hot  water. 


ENTREES 


"The  turnpike  road  to  people's  hearts  I  find 
Lies  through  their  mouths,  or  I  mistake  mankind." 

— Dr.  IVolcot. 

PATTY  SHELLS— Mrs,  Bryant 

One  pint  flour,  two  teaspoons  baking  powder,  half  teaspoon 
salt.  Sift  all  together.  One-half  pound  good  butter,  work  half  the 
butter  by  degrees  into  the  prepared  flour  and  mix  with  a  little  more 
than  a  gill  of  cold  water  or  enough  to  make  a  stiff  dough.  Rollout 
the  paste  and  strew  over  it  a  part  of  remaining  butter,  divided  into 
little  pieces  dredged  with  flour.  Roll  up  dough  like  jelly  roll,  and 
roll  out  again.  Repeat  latter  process  once  more  and  add  remaining 
butter.  Roll  one-half  inch  thick,  cut  into  rounds  two  inches  in 
diameter.  Press  a  small  cutter  one  inch  in  diameter  on  each  round 
a  quarter  of  an  inch  deep.  Place  on  buttered  tins  and  bake  brown. 

CHICKEN  AND  OYSTER  PATTIES— Mrs.  House 

Put  two  tablespoons  butter  and  three  of  flour,  one-half  tea- 
spoon salt  and  one-fourth  teaspoon  white  pepper  on  the  fire,  and 
when  melted  and  mixed  well,  add  one  pint  cream  or  rich  milk.  Stir 
until  it  thickens,  then  add  one  pint  diced  chicken.  Simmer  five 
minutes,  then  add  one  pint  oysters  (drained),  and  cook  until  edges 
curl.  Fill  heated  patty  shells  and  serve. 

OYSTERS  A  LA  RICHELIEU— Mrs.  A.  L.  House 

Put  one  tablespoon  of  butter  in  chafing  dish.  When  melted 
add  one-fourth  teaspoon  paprika,  two  tablespoons  chopped  celery 
and  two  dozen  large  oysters  free  from  liquor.  Cook,  and  when 
plump  add  four  tablespoons  of  sherry  and  serve  on  hot  buttered 
toast. 

DEVILED  CRAB-Mrs.  A.  L.  House 

One  crab,  two  hard  boiled  eggs  chopped  fine,  two  (2)  table- 
spoons cracker  crumbs  rolled  very  fine,  juice  of  one  lemon,  two 
tablespoons  sherry,  red  pepper,  salt ;  mix  well.  Butter  size  of  an 
egg  ;  flour  to  thicken.  Cook,  then  thin  with  milk  and  season  with 
salt,  spoonful  mustard  and  mace.  Mix  well  with  the  crab,  sift  over 
cracker  crumbs  and  cover  with  bits  of  butter.  Heat  in  oven  until 
nice  brown. 


MEATS 


"Some  hae  meat  and  canna  eat, 
And  some  would  eat  that  want  it, 
But  we  hae  meat,  and  we  can  eat, 
Sae  let  the  Lord  be  thankit." 

— Burns. 

RULES  FOR  COOKING  MEATS 

Put  all  salt  meats  in  cold  water;  all  fresh  meats,  excepting  for 
soups,  into  hot  water,  then  cook  slowly.  All  roast  meats,  excepting 
veal,  are  put  dry  into  a  very  hot  oven;  veal  requiring  a  little  more 
moisture.  When  well  browned,  add  hot  water;  and  when  about 
half  done,  salt.  Never  salt  meat  until  partially  cooked.  Rare 
meat  requires  about  fifteen  minutes  to  the  pound.  Baste  all  roasts 
frequently.  Roast  beef  requires  a  hotter  oven  than  any  other  meat. 

MOLDED  VEAL— Miss  Laughlin 

Ten  cent  knuckle  veal  and  boil  until  it  can  be  pierced  with 
fork.  Take  from  liquor  and  cool.  When  cold  cut  into  small  pieces. 
Have  ready  three  hard  boiled  eggs.  Slice  eggs  lengthwise.  Com- 
mence by  putting  slices  of  egg  in  mold,  then  meat  and  alternate  in 
this  wise  until  all  is  used  with  an  occasional  all  clove  and  pepper 
corn.  When  all  is  ready  pour  over  the  liquor  which  is  boiling  hot, 
and  has  been  freed  from  grease  or  settlings.  Set  away  to  cool. 
Serve  cold  cut  in  slices.  If  liquor  seems  too  thin,  add  one  teaspoon 
Knox  Gelatine. 

DUMPLINGS— Mrs.  Miller 

To  each  cup  full  of  sifted  flour  add  one  teaspoon  of  baking 
powder,  add  a  little  salt,  sift  until  thoroughly  mixed,  then  add  half 
as  much  milk  [as  flour  (by  measure)  and  beat  a  minute.  Drop  by 
spoonfuls  into  the  stew,  cover  tightly  and  boil  twelve  minutes. 

STUFFING  FOR  A  TURKEY 

For  a  turkey  weighing  from  eight  to  ten  pounds  allow  one  loaf 
of  stale  baker's  bread,  one  quart  of  oysters,  one  lemon,  two  roots  of 
celery  and  one-quarter  of  a  pound  of  butter.  It  is  taken  for  granted 
that  the  turkey  is  thoroughly  cleaned  and  wiped  dry  before  putting 


1 6  MEATS 

the  stuffing  in.  Crumble  the  bread  till  very  fine  ;  season  with 
pepper  and  salt.  Drain  the  oysters,  setting  the  liquor  aside.  Now 
take  a  very  sharp  knife  and  peel  off  the  outer  rind  of  the  lemon, 
being  careful  not  to  have  any  of  the  bitter  and  tough  white  skin 
left  on.  Cut  the  peel  in  very  small  bits,  chop  the  white  part  of  the 
celery  very  fine,  adding  the  butter  and  the  juice  of  the  lemon. 
Mix  the  ingredients  mentioned,  stirring  until  thoroughly  mixed  ; 
then  proceed  to  stuff  body  and  crop.  A  turkey  of  the  size  spoken 
of  requires  at  least  two  hours  baking,  and  it  should  be  basted 
frequently  ;  the  liquor  of  the  oysters  should  be  put  in  the  pan  when 
the  pan  is  first  set  in  the  oven,  and  this  is  to  be  used  in  basting. 
The  giblets  and  livers  should  be  cooked  in  a  basin  on  top  of  the 
stove,  then  chopped  fine,  and  when  the  gravy  is  made,  add  them 
to  it. 

VEAL  OR  BEEF  LOAF— Miss  Annie  Laughlin 

Three  pounds  chopped  veal  or  beef,  three  well  beaten  eggs,  salt 
and  pepper  to  taste,  one-half  cup  butter.  Powdered  cracker  to 
make  the  above  the  consistency  of  dough.  Make  into  a  loaf  and 
bake  until  done,  basting  with  butter.  Use  hot  water  to  moisten 
the  ingredients  if  it  is  too  dry  to  mold  with  hand. 

BOILED  TONGUE— Miss  Annie  Laughlin 
Soak  tongue  over  night  and  boil  four  hours  in  milk  and  water, 
peel  and  place  on  platter  ;  garnish  with  parsley. 


VEGETABLES 


CANNED  CORN— Mrs.  Jas.  Lai^hlin 

Use  one  ounce  tartaric  acid  to  eight  quarts  corn.  Cut  corn 
from  cob,  use  sufficient  water  to  cook  corn.  Dissolve  the  acid  in  a 
little  water,  stir  well  into  corn  just  before  putting  into  can  and  seal. 

BAKED  TOMATO  AND  EGG  PLANT— Mrs.  House 

Take  a  deep  earthenware  dish,  pour  into  it  a  cup  of  cream, 
cut  several  slices  of  egg  plant  very  thin,  salt  well,  and  line  the  dish 
with  them;  slice  two  large  tomatoes,  place  a  layer  of  these  on  the 
egg  plant,  next  a  layer  of  spaghetti  (cooked);  sprinkle  with  grated 
cheese,  pieces  of  butter,  salt  and  pepper;  cover  this  with  layer  of 
tomatoes,  salt  well  and  sprinkle  with  chopped  green  pepper  and  a 
top  layer  of  egg  plant,  which  also  salt  and  pepper  well.  Cook 
gently  an  hour  and  half  in  a  slow  hot  oven. 

CREAMED  SQUASH— Miss  Annie  Laughlin 

Bake  Hubbard  Squash  in  the  oven  and  when  done,  scrape  from 
shell  and  place  in  a  granite  kettle  on  the  stove;  add  sweet  cream, 
salt,  pepper  and  butter;  beat  to  a  cream  and  serve  hot. 

TO  BAKE  SWEET  POTATOES— Mrs.  Dwinelle 

Boil  until  almost  done,  then  pour  off  water  and  stand  them  in  a 
hot  oven  about  fifteen  minutes.  Remove  skins  and  serve. 

SWEET  POTATOES  AU  CARAMEL— Miss  Laughlin 

Boil  sweet  potatoes,  peel  and  cut  in  long  strips,  lay  in  a  baking 
dish  that  can  be  sent  to  table,  dredging  with  two  tablespoons  flour, 
two  teaspoons  cinnamon.  Dot  with  four  tablespoons  butter  cut  in 
bits,  sprinkle  with  four  tablespoons  sugar,  and  pour  over  all  a  cup  of 
hot  water.  Bake  until  brown. 


I 8  VEGETABLES 

CORN  PUDDING— Mrs.  Compton 

Dozen  large  ears  of  sweet  corn,  one  quart  of  sweet  milk,  three 
eggs  well  beaten,  butter  size  of  an  egg,  salt  and  pepper  to  taste. 
Mix  altogether  and  bake  in  a  moderate  oven  until  the  milk  and  eggs 
are  thick. 

CORN  SOUFFLE— Mrs.  A.  L.  House 

One  can  corn  (chopped  fine),  one  pint  milk  (scant),  two  eggs, 
salt  to  taste,  one-half  teaspoon  yeast  powder,  one  tablespoon  of 
flour  stirred  into  the  milk.  Beat  eggs  very  light,  add  to  the  other 
ingredients.  Put  all  into  a  buttered  pudding  dish  and  bake  about 
forty  minutes.  To  be  eaten  immediately. 

CREAMED  POTATOES- Miss  Polhemus 

Peel  the  potatoes  and  boil  till  well  done.  Place  on  the  stove  a 
little  milk  or  cream  in  which  you  put  a  lump  of  butter  ;  let  this 
come  to  the  boiling  point.  Mash  the  potatoes  until  there  are  no 
lumps;  salt  to  suit  the  taste,  then  add  the  hot  milk  and  beat  until 
creamy ;  add  a  white  of  egg  beaten  stiff,  put  in  a  dish  and  set  in 
oven  until  the  top  is  slightly  browned.  Serve  at  once,  as  it  will 
spoil  them  to  wait  long.  Use  a  dish  for  the  baking  that  can  be 
brought  to  the  table. 

SPINACH  A  LA  CREME— Miss  A.  Laughlin 

Boil  the  spinach  ;  drain  off  and  press  out  all  the  water  ;  chop 
and  heat,  with  two  spoonfuls  of  thick  cream,  one  of  butter  and 
seasoning  to  suit  taste,  dredging  with  a  spoonful  of  flour  as  you 
stir.  Serve  in  small  mounds  on  piece  of  buttered  toast,  with  a 
poached  egg  on  top. 

POTATOES  SCALLOPED  RAW— Miss  S.  E.  Polhemus 

Cut  the  raw  potatoes  in  thin  slices;  butter  a  baking  dish  and 
put  a  layer  of  potatoes,  salt  and  pepper  and  bits  of  butter;  repeat 
until  dish  is  full.  Pour  over  all  until  it  is  covered,  sweet  milk  or 
cream,  and  then  bake. 


SALADS 


"To  make  a  perfect  salad  there  should  be 
a  spendthrift  for  oil,  a  miser  for  vinegar,  a 
Wise  man  for  salt,  and  a  madcap  to  stir  the 
ingredients  up  and  mix  them  well  together." 

—Spanish  Proverb. 

POTATO  SALAD— Mrs.  Harvey 

Slice  cold  boiled  potatoes  enough  to  fill  a  quart  dish ;  salt  and 
pepper  to  taste.  Chop  two  small  onions  very  fine  and  add  to 
potatoes.  Put  half  a  cupful  of  vinegar  and  one  teaspoon  of  butter 
in  a  pan  and  let  it  heat  gradually.  Beat  the  yolks  of  two  eggs  well, 
pour  into  a  cup,  and  fill  the  cup  with  thick  sweet  cream.  Beat 
well  together  and  stir  in  hot  vinegar.  Stir  constantly  till  it  reaches 
the  boiling  point,  then  pour  it  immediately  over  the  potatoes  and 
mix  thoroughly. 

CHICKEN  SALAD-Mrs.  J.  R  Faught 

Boil  two  young  chickens  until  very  tender,  cut  into  shreds  (do 
not  chop).  As  much  celery  and  white  tender  part  of  cabbage  as 
will  measure  as  much  as  the  meat,  chopped  fine. 

DRESSING. 

Boil  six  eggs,  chop  the  whites,  mash  yokes  with  two  tablespoons 
mustard,  one  teaspoon  black  pepper,  one-half  teaspoon  cayenne. 
Scald  one  cup  vinegar,  into  this  stir  one  cup  butter  and  yolks  of 
eggs.  When  thick,  take  from  fire  and  cool.  Then  stir  into  other 
ingredients  with  four  tablespoons  olive  oil,  several  hours  before 
serving. 

FRESH  FRUIT  SALAD-Miss  Laughlin 

One-third  box  Cox's  gelatine  and  one  pint  of  hot  water  soaked 
for  an  hour.  When  ready,  pour  over  either  prepared  peaches,  sliced 
bananas,  strawberries,  blackberries,  grapes,  plums,  oranges  or  a 
combination  of  any  two  of  the  fruits;  sugar  to  taste  and  flavor  to 
judgment.  Set  aside  in  cool  place. 


2O  SALADS 

CREAM  SALAD  DRESSING— Mrs.  Dwinelle 

Yolks  of  two  hard-boiled  eggs,  one  teaspoon  of  salt,  small 
one-half  teaspoon  mustard,  one  tablespoon  sugar,  two  tablespoons 
vinegar,  two  tablespoons  thick  sweet  cream  to  each  egg.  Beat  all 
thoroughly. 

SALAD  DRESSING-Mrs.  Bryant 

One  teaspoon  mustard,  yolk  of  one  egg.  Mix  well  and  add, 
drop  by  drop,  olive  oil  and  lemon  juice,  alternately.  Season  with 
cayenne  pepper  and  salt. 

DRESSING  FOR  APPLE  AND  NUT  SALAD— Mrs.  Eastwood 

Four  tablespoons  vinegar,  two  well-beaten  eggs,  butter  size  of 
an  egg,  one  teaspoon  made  mustard,  two  and  one-half  scant  salt- 
spoons  salt,  one-quarter  teaspoon  red  and  white  pepper,  one 
teaspoon  sugar,  equal  amount  whipped  cream.  Let  vinegar  come 
to  a  boil;  stir  in  egg  until  it  thickens;  cool;  stir  in  seasoning  and 
add  cream  just  before  serving.  Use  equal  amounts  chopped  apples 
and  walnuts. 

SALAD  DRESSING— Miss  Annie  Laughlin 

Place  on  stove  one-half  pint  vinegar,  one  tablespoon  butter; 
heat  slowly  but  not  boil.  When  hot,  stir  into  it  this  mixture:  two 
thoroughly  beaten  eggs,  one  teaspoon  salt,  one-half  teaspoon 
mustard,  one-half  teaspoon  pepper,  one  tablespoon  flour,  one  table- 
spoon sugar.  Turn  into  hot  vinegar  and  let  thicken,  stirring  all 
the  time.  Set  aside  to  cool.  Thin  with  sweet  cream.  Keeps  well  if 
kept  in  cool  place. 

SALAD  DRESSING-Mrs.  Dwinelle 

Mix  a  tablespoon  of  dry  mustard  and  a  heaping  teaspoon  of  salt 
to  a  stiff  paste  with  a  little  vinegar.  Into  this  beat  thoroughly  one 
egg.  Then  pour  in  best  olive  oil,  about  a  wineglassful  at  a  time, 
stirring  it  in  well  each  time  till  quite  smooth  before  adding  more  ; 
continue  until  a  generous  one-half  pint  has  been  used,  when  the 
mixture  ought  to  be  thick  like  cake  batter.  Add  Cayenne  pepper 
to  taste  and  one  wineglassful  of  vinegar,  stirring  until  smooth. 
This  will  keep  in  a  tightly  covered  jar  in  a  cool  place  for  some 
time. 


SALADS  21 

SWEETBREADS  SALAD— Miss  Laughlin 

Soak  sweetbreads  one  hour  in  cold  water  and  parboil  twenty 
minutes.  When  cool,  slice  thin,  rub  the  bottom  of  dish  with  sliced 
onions.  Arrange  leaves  of  lettuce  on  it,  put  on  sweetbreads  and 
more  lettuce  and  pour  mayonnaise  over  all. 

CABBAGE  SALAD— Mrs.  R.  H.  Thomson 

One  cup  vinegar,  one  cup  water,  one  heaping  tablespoon  butter, 
one  tablespoon  sugar,  one  tablespoon  corn  starch,  one-half  teaspoon 
mustard,  yolks  of  two  eggs.  Place  water,  vinegar,  salt  and  butter 
in  an  enameled  saucepan.  When  it  boils,  add  mustard  and  corn- 
starch,  which  has  been  moistened  and  rubbed  smooth  in  one-half 
cup  cream.  When  this  has  boiled  two  or  three  minutes  add  the 
well  beaten  yolks  of  the  eggs.  L,et  remain  over  fire  a  moment 
longer  and  put  aside  to  cool.  Thin  part  of  this  with  cream  and  a 
teaspoon  sharp  vinegar  and  mix  with  cabbage  which  has  been 
shaved,  not  chopped. 

MOCK  CHICKEN  SALAD— Miss  S.  E*  Polhemus 

Take  three  pounds  of  veal  and  boil  till  well  done;  when  cold 
chop  fine;  chop  one  head  of  celery,  mix  veal  and  celery  well 
together,  season  well  with  salt  and  pepper,  toss  up  lightly  with  silver 
fork ;  pour  any  good  salad  dressing  over  it,  tossing  and  mixing  until 
the  bottom  of  the  mass  is  as  well  saturated  as  the  top;  turn  into  salad 
bowl  and  garnish  with  the  white  of  egg  (boiled),  cut  into  rings  and 
sprigs  of  bleached  celery  tops. 

DUCK  SALAD— Miss  Annie  Laughlin 

Cut  cold  roast  duck  into  dices.  To  six  pints  allow  four  pints 
of  diced  celery  and  two  pints  mayonnaise,  season  duck  with  salt  and 
cayenne.  Heap  in  dome.  Mask  with  thick  mayonnaise  and  put 
stoned  olives  on  and  over  it. 

CHICKEN  SALAD— Mrs,  Sutherland 

To  furnish  salad  for  thirty  guests  requires  three  large  chickens. 
Boil  thoroughly,  then  remove  the  bones  and  chop  the  meat  fine, 
season  to  taste,  mix  with  this  the  thoroughly  blanched  part  of  two 
bunches  of  celery  cut  fine.  When  ready  to  serve  pour  over  all  the 
following  dressing,  toss  and  mix  well. 


22  SALADS 

DRESSING 

Beat  two  eggs  well,  then  add  one  teaspoon  sugar,  one-fourth 
teaspoon  salt,  one-fourth  teaspoon  prepared  mustard,  one-third  small 
teacup  sweet  cream,  one  teacup  vinegar.  Place  bowl  containing 
mixture  in  a  pan  of  boiling  water,  stir  until  thick  as  cream.  Season 
with  pepper  according  to  taste. 

CARNIVAL  SALAD— Miss  Annie  Laughlin 

Boil  unbroken  string  beans  until  tender,  garnish  a  flat  salad 
dish  with  lettuce  leaves;  on  one  half  of  dish  place  beans  laid 
parallel,  on  the  other  sliced  fresh  tomatoes.  Serve  with  mayonnaise 
dressing. 

TOMATO  JELLY  (SALAD)— Miss  Annie  Laughlin 

Stew  a  can  of  tomatoes  with  a  small  sliced  onion  and  salt  and 
pepper  until  reduced  one  half.  Strain  through  fine  sieve  pressing 
the  pulp  through.  To  two  pints  of  juice  add  one  teaspoon  Knox 
gelatine  that  has  been  soaked  in  a  little  water  fifteen  minutes,  one 
tablespoon  taragon  vinegar,  season  sharply  with  cayenne  pepper. 
When  firm,  cut  in  two  inch  squares,  place  on  blanched  lettuce  leaf. 
Turn  into  square  dish  to  cool.  When  set,  should  be  one  inch  thick. 
Serve  with  either  French  or  mayonnaise  dressing. 


National  of 
Hartford 


This  great  American  Company  was  chartered  under  the 
laws  of  the  State  of  Connecticut,  June  4,  1869,  and  was  organized 
and  commenced  business  in  November,  1871. 

Its  progress  has  been  invariably  prosperous  and  its  agency 
system  now  extends  to  all  parts  of  the  United  States,  including 
our  later  acquisition,  Hawaii. 

At  the  close  of  1871,  its  financial  condition  showed  a  Cash 
Capital  of  $500,000,  and  Total  Assets,  $517,204.83.  The  close  of 
1899 — twenty-eight  years — shows  a  Paid  Up  Capital  of  $1,000,000, 
and  Assets,  $4,551,283.55.  Its  Net  Surplus,  over  Capital  and  all 
Liabilities,  has  increased  from  $5,613.16  at  the  close  of  1871  to 
$1,472,954.07  on  December  30,  1899. 

During  this  period,  the  National  has  disbursed  to  policy 
holders  for  losses  incurred,  the  enormous  sum  of  $14,984,664.58. 

The  income  of  the  National  for  1899  was  $2,368,786.56. 


MEAT  SAUCES 


MINT  SAUCE  FOR  LAMB— Miss  Laughlin 

One  handful  mint  leaves  and  tender  stems.  Stir  wellfwith  one 
cup  sugar,  one  cup  vinegar.  Set  on  back  of  stove  for  one  half 
hour,  stirring  occasionally.  When  mixture  is  consistency  of  syrup 
it  is  done. 

MUSTARD  SAUCE— Miss  Annie  Laughlin 

One  cup  vinegar,  one  cup  sweet  cream,  two  tablespoons  mus- 
tard, one  tablespoon  salt,  three  eggs  well  beaten.  Stir  eggs,  mustard, 
salt  and  cream  together.  Let  vinegar  come  to  boil,  then  stir  in 
mixture  and  let  boil  a  few  minutes,  stirring  all  the  while. 

ONION  SAUCE 

One  tablespoon  butter,  one  tablespoon  flour  mixed  with  one 
half  pint  soup  stock;  add  one  half  dozen  small  onions  which  have 
been  boiled  and  mashed.  Season  with  pepper  and  salt.  For  roast 
duck  or  chicken. 

CRANBERRY  SAUCE -Mrs,  Wilkinson 

To  two  quarts  of  cranberries  put  one  quart  water.  Let  it  come 
to  a  boil,  then  mash  all  the  berries.  When  this  is  done  add  one 
quart  sugar;  let  it  boil  fifteen  minutes,  stirring  all  the  time;  when 
done  sift  through  a  colander;  it  will  all  go  through  but  the  skin. 
Then  pour  into  molds.  It  is  better  to  do  it  the  day  before  wanted 
for  the  table. 

CRANBERRY  SAUCE— Mrs,  Delano 

One  quart  cranberries,  one  pint  sugar,  one-half  pint  water. 
Boil  fifteen  minutes.  Do  not  strain. 


PUDDINGS 


"  Love  in  a  cottage  and  cottage  pudding  with  it." 

COTTAGE  PUDDING— Miss  Laughlin 

One  cup  sugar,  one  cup  milk,  two  and  one-half  cups  flour,  two 
eggs,  two  tablespoons  butter,  two  teaspoons  baking  powder.  Flavor 
with  vanilla  and  bake  in  shallow  pan. 

SAUCB 

One  pint  boiling  water,  one  tablespoon  flour  moistened  and 
boiled  in  water,  two  tablespoons  butter,  two  tablespoons  .sugar 
creamed  together.  Pour  on  boiling  water,  boil  up  and  flavor  with 
nutmeg  and  lemon  juice  or  tablespoon  sharp  vinegar. 

PLUM  PUDDING- Mrs.  Wilkinson 

One  cup  molasses,  one  cup  brown  sugar,  one  cup  sweet  milk, 
two  cups  finely  chopped  suet,  two  eggs,  one  cup  currants,  three 
cups  chopped  raisins,  four  cups  flour,  one  teaspoon  cinnamon,  one 
teaspoon  cloves,  one  teaspoon  allspice,  one  teaspoon  soda.  Boil  in 
double  boiler  four  hours  and  serve  with  hard  sauce. 

EGGLESS  PLUM  PUDDING-Mrs.  MaKce 

One  heaping  cup  of  bread-crumbs,  two  cups  flour,  one  cup  suet 
chopped  fine,  one  cup  raisins  or  prunes  chopped  fine,  one  cup 
molasses,  one  cup  sweet  milk,  one  tablespoon  soda,  one  teaspoon 
salt,  one  teaspoon  each  cloves  and  cinnamon.  Boil  two  and  one- 
half  hours  in  a  two  quart  pail  set  in  a  kettle  of  boiling  water. 

SAUCE 

One-half  cup  sugar  and  one  tablespoon  cornstarch  mixed  well. 
Then  add  one  cup  boiling  water  and  one  teaspoon  lemon,  boil  ten 
minutes. 


26  PUDDINGS 

COFFEE  JELLY— Miss  Annie  Laughlin 

One  package  Knox's  gelatine  dissolved  in  one  pint  cold  water. 
Stand  one  hour.  Put  two  cups  strong  coffee  and  one  pint  of  sugar 
in  a  quart  cup,  add  gelatine  soaked  and  fill  measure  with  boiling 
water.  Stir  well  and  strain.  Pour  in  mold.  Serve  with  whipped 
cream  and  sugar. 

PLUM  PUDDING— Mrs*  Purrington 

One  pound  flour,  one  pound  of  bread  crumbs,  one  pound  suet 
chopped  fine,  one  pound  citron,  one  pound  sugar,  two  pounds  cur- 
rants, two  pounds  raisins  (seeded),  five  eggs,  three  teaspoons  baking 
powder  mixed  with  flour,  one  cup  brandy,  one  tablespoon  cloves, 
one  tablespoon  allspice,  two  tablespoons  cinnamon,  two  grated  nut- 
megs, add  a  little  water  in  mixture,  boil  six  hours.  Hither  cook  in 
small  cake  pans  in  a  steamer  or  sprinkle  pudding  cloth  with  flour, 
put  the  pudding  in  and  tie  up  as  tight  as  possible.  Put  a  plate; in 
bottom  of  your  pot  to  keep  the  pudding  from  burning.  These  will 
keep -some  time. 

FRUIT  PUDDING-Mrs.  Bryant 

One  half  dozen  bananas,  one-half  dozen  oranges,  two  lemons, 
one  can  pineapple,  one  box  gelatine,  soaked  in  three-quarters  cup 
cold  water  until  dissolved,  then  add  three-quarters  cup  boiling  water. 
Sweeten  to  taste  and  set  away  to  harden. 

COTTAGE  PUDDING— Mrs,  Voss 

One  heaping  pint  flour,  one-half  cup  sugar,  one  cup  milk,  one 
teaspoon  soda,  dissolved  in  the  milk,  one  tablespoon  butter,  two 
teaspoons  cream  tartar,  flavor  with  nutmeg.  Bake  in  a  moderate 
oven.  Cut  in  slices  and  serve  warm  with  wine  or  brandy  sauce  or 
sweet  sugar  sauce. 

DRIED  PEACH  PUDDING— Mrs,  Dwinelle 

Put  some  slices  of  bread  in  the  oven  and  dry  until  they  are 
very  crisp,  making  about  a  bowl  of  crumbs.  Add  to  these  crumbs 
an  equal  quantity  of  stewed  peaches,  two  or  three  eggs,  one  pint  of 
milk,  one-half  cup  sugar  and  bake  about  twenty  minutes,  browning 
a  little.  It  should  not  be  milky.  Eat  either  hot  or  cold  with  a 
sauce  made  of  sugar  and  lemon  juice. 


PUDDINGS  27 

STEAMED  PUDDING— Mrs,  Meacham 

One  cupful  of  suet  chopped  fine,  one  cupful  molasses,  one  cup- 
ful currants  washed  and  dried,  one  cupful  sour  milk,  one  teaspoon 
soda,  a  little  salt  and  flour.  Mix  well,  using  flour  enough  to  make 
a  stiff  dough.  Pour  into  a  mold  and  steam  three  hours. 

BANANA  CREAM— Mrs.  Bryant 

Five  ripe  bananas,  remove  skin  and  pound  the  fruit  with  five 
ounces  white  sugar.  Whip  one-half  pint  cream  to  stiff  froth  and 
add  mashed  fruit  and  one-half  glass  sherry  wine  and  juice  of  one 
lemon.  Mix  well  together  and  add  one-half  ounce  of  dissolved 
gelatine.  Set  in  a  mold  to  cool  and  harden.  Serve  with  cream. 

SUET  PUDDING-Mrs.  J.  H.  Patent 

One  half  cup  suet  (chopped),  one  cup  raisins,  two-thirds  cup 
molasses,  one  and  one-half  cups  sweet  milk,  two  cups  flour,  one 
heaping  teaspoon  soda.  Steam  two  hours. 

SAUCE 

One-half  cup  butter,  one  cup  sugar,  one  cup  cream,  one-half 
nutmeg,  three  eggs  well  beaten.  Cream,  butter  and  sugar  well  to- 
gether, then  add  other  ingredients. 

SNOW  PUDDING— Mrs.  Dwinelle 

Soak  one-half  box  of  Cox's  gelatine  in  one-half  pint  of  cold 
water,  set  it  on  back  of  stove  until  dissolved.  Add  one-half  pint  of 
boiling  water  and  just  before  it  hardens  beat  well  with  the  whites  of 
three  eggs,  one  cup  sugar,  and  a  little  lemon  juice.  Put  this  in  a 
mold.  When  served  pour  over  it  a  custard  made  of  one  pint  of  milk, 
yolks  of  three  eggs,  two-thirds  cup  of  sugar  and  one  teaspoon 
vanilla. 

FAVORITE  PUDDING-Mrs.  Sutherland 
Beat  two  eggs  light,  add  one  cup  milk,  one  cup  breadcrumbs, 
one  cup  finely  chopped  sour  apples,  one  cup  currants,  one  cup  sugar. 
Bake  brown  and  serve  with  sauce. 

STRAWBERRY  SPONGE— Mrs.  Bryant 

One  quart  strawberries,  one-half  package  of  gelatine,  one  and 
one-half  cups  of  water,  one  cup  sugar,  juice  of  one  lemon,  whites  of 
four  eggs.  Soak  the  gelatine  two  hours  in  one-half  cup  of  the  water. 


28  PUDDINGS 

Mash  strawberries  and  add  half  the  sugar  to  them.  Boil  remainder 
of  sugar  and  the  cupful  of  water  gently  for  twenty  minutes.  Rub 
strawberries  through  a  sieve.  Add  gelatine  to  the  boiling  syrup 
and  take  from  fire  immediately,  then  add  strawberries.  Place  in 
pan  of  cold  water  and  beat  five  minutes.  Add  the  well  beaten  whites 
of  eggs  and  beat  until  thickens  a  little.  Pour  in  mold  and  set  away 
to  thicken.  Serve  with  cream. 

RICE  PUDDING-Mrs.  Dwindle 

One  cup  rice  (uncooked),  one  cup  of  sugar,  nine  cups  milk, 
butter  size  of  walnut,  salt  and  nutmeg,  raisins  if  desired.  Bake  one 
and  three-quarters  or  two  hours.  To  be  eaten  cold.  The  oven 
should  not  be  too  hot,  should  cook  slowly  and  stirring  it  several 
times  in  the  first  hour  is  well.  Everything  is  in  the  baking. 

SPONGE  PUDDING-Mrs.  House 

One  teacup  flour,  one-half  teacup  sugar,  one  pint  sweet  milk. 
Boil  all  together  till  thick,  then  add  three-quarters  cup  of  butter. 
Beat  to  a  froth,  and  separately,  the  whites  and  yolks  of  eight  eggs. 
Stir  well  together  and  bake  in  a  pudding  dish  set  in  a  pan  of  water 
nearly  an  hour. 

SAUCE 

Rub  to  a  cream  one  cup  powdered  sugar  and  one-half  cup 
butter.  Add  by  teaspoonful,  one-half  cup  sherry,  ard  set  in  a  dish 
of  hot  water  to  dissolve. 

STRAWBERRY  PUDDING— Mrs,  Bryant 
Make  a  custard  of  one  quart  milk,  one  cup  sugar  and  yolks  of 
four  eggs;  flavor  with  vanilla.  Slice  one  stale  plain  cake  and  cover 
the  bottom  of  a  dish  with  it.  Moisten  with  custard  ;  over  this  put 
a  layer  of  preserved  strawberries,  then  another  layer  of  cake,  then 
custard,  then  strawberries.  Repeat  until  your  dish  is  full.  Make  a 
meringue  of  the  whites  of  two  eggs,  and  color  with  some  of  liie 
strawberry  juice.  Spread  on  top  and  serve  with  cream. 

POOR  MAN'S  PUDDING— Mrs.  Dwinelle 

Four  cups  flour,  one  cup  milk,  one  cup  chopped  suet,  one  cup 
New  Orleans  molasses,  one  cup  raisins,  one-half  teaspoon  of  soda 
dissolved  in  a  little  water.  Citron  and  currants  if  you  wish,  and  salt. 
Boil  three  hours  in  tin  with  stem  through  center  and  tie  cover  on 
tight.  To  be  eaten  with  hot  sauce. 


PUDDINGS  29 

STEAMED  APPLE  ROLL— Miss  Annie  Laughlm 
One  cup  suet,  beef  or  butter,  two  cups  flour,  later  add  flour 
to  make  dough  right  consistency,  two  teaspoons  baking  powder, 
pinch  of  salt,  one  cup  sweet  milk.  Mix  up  soft  dough  and  roll  to 
about  one  inch  thick  ;  spread  on  this  two  cups  hashed  apples. 
Spread  over  apple,  plum  or  cherry  preserves.  Jelly  and  raisins  take 
place  of  preserves.  Roll  up  and  put  in  buttered  mold  and  steam 
three  hours. 

SAUCE 

Butter,  sugar,  little  flour  heated  together;  pour  on  boiling 
water;  add  a  little  vinegar  and  nutmeg. 

PRUNE  PUDDING— Mrs.  Eldredge 

Soak  forty  prunes  in  cold  water  over  night.  When  well 
swollen,  pour  off  the  water  and  cover  with  boiling  water ;  let  boil 
for  twenty  or  thirty  minutes.  When  soft,  pour  off  water  and  rub 
prunes  through  a  sieve.  Put  three  tablespoons  of  sugar  in  this  and 
then  add  the  well-beaten  whites  of  six  eggs.  Mix  well  and  bake 
about  thirty  minutes  in  a  moderate  oven.  Serve  with  cream. 

TROY  PUDDING— Miss  Annie  Laughlin 
One  cup  raisins,  one  cup  chopped  suet,  one  cup  molasses,  one 
cup  sweet  milk,  three  and  one-half  cups  flour,  one  teaspoon  soda, 
cinnamon,  nutmeg.     Boil  in  pudding  dish  three  hours.     Serve  with 
either  brandy  or  hard  sauce. 

TAPIOCA  CREAM— Mrs.  Eldredge 

Two  tablespoons  tapioca  soaked  in  one  cup  of  water  about  an 
hour.  One  pint  milk  in  double  boiler,  when  hot  pour  in  the  tapioca 
and  let  cook  for  one  hour.  Pinch  of  salt,  yolks  of  two  eggs,  into 
which  beat  one  cup  sugar.  Then  mix  well  with  a  little  cold  milk 
and  pour  into  the  hot  milk,  stirring  a  few  minutes.  Beat  up  the 
whites  of  the  eggs  and  stir  into  the  mixture  after  removing  it  from 
the  fire.  Add  one  teaspoon  vanilla  and  set  away  to  cool. 

INDIAN.  AND  APPLE  PUDDING— Mrs.  Wilkinson 

One-half  cupful  Indian  meal,  one-half  cup  molasses,  one  quart 
milk,  one  teaspoon  salt,  one  and  one-half  tablespoons  butter,  one 
pint  pared  and  quartered  apples,  one-quarter  teaspoon  ginger,  one- 
quarter  teaspoon  grated  nutmeg.  Put  the  milk  on  in  double  boiler, 


30  PUDDINGS 

when  it  boils,  pour  gradually  on  the  meal;  return  to  boiler  and  cook 
half  an  hour,  stirring  often.  Add  molasses,  butter,  seasoning  and 
apples;  butter  pudding  dish,  pour  in  mixture  and  bake  slowly  three 
hours. 

APPLE  DUMPLINGS -Mrs.  A.  K.  Voss 
Make  a  rich  biscuit  dough.  Roll  out  a  piece  of  dough  as  thin 
as  pie  crust  and  cut  in  squares  large  enough  to  cover  an  apple.  Put 
into  the  middle  of  each  piece,  two  apple  halves  pared  and  cored.  Put 
a  pinch  of  cinnamon  and  a  spoonful  of  sugar  on  the  apples  and  lap  the 
dough  around  them;  lay  the  dumplings  in  a  well  buttered  dripping 
pan.  Put  a  piece  of  butter  on  each,  and  sprinkle  over  a  large  handful 
of  sugar  and  turn  in  a  cupful  of  boiling  water.  Bake  in  a  moderate 
oven  three-quarters  of  an  hour.  Serve  with  pudding  sauce. 

STRAWBERRY  SHORT  CAKE— Miss  Laughlin 

One  cup  sugar,  one-half  cup  butter,  one  egg,  one  cup  sweet 
milk,  three  cups  flour,  two  teaspoons  baking  powder.  Bake  in 
layers;  serve  with  sauce  hot. 

SAUCE 

One  and  one-half  cups  sugar,  one-half  cup  butter,  one  pint 
strawberries  mashed  until  juicy.  Beat  butter  and  sugar  to  cream, 
then  stir  in  the  berries  and  beaten  whites  of  two  eggs. 

CHARLOTTE  RUSSE-Mrs.  McKisick 

One  pint  whipped  cream,   one-half  pint  milk,  one-half  gill  of 

wine,   two-thirds  cup  gelatine,   four  eggs.     Boil  milk  and  gelatine 

untiMatter  is  dissolved.     Beat  yolks  with  four  tablespoons  sugar, 

-mix  into  the  gelatine,  add  whites  well  whipped  and  last  the  cream. 

Line  a  deep  glass  dish  with  sponge  cake  and  fill  with  above  mixture. 

PUDDING  SAUCE-Mrs.  Parloa 

One  cupful  butter,  two  cups  powdered  sugar,  whites  of  two 
eggs,  five  tablespoons  wine  or  three  of  brandy,  one-fourth  tea  cup 
boiling  water.  Beat  the  butter  to  a  cream  and  gradually  beat  the 
sugar  into  it.  Add  whites  of  eggs,  unbeaten,  one  at  a  time  and 
then  the  brandy  or  wine.  When  all  is  a  light  smooth  mass  add  the 
water,  beating  in  a  little  at  a  time.  Place  the  bowl  in  a  basin  of  hot 
water  and  stir  until  smooth  and  frothy,  about  two  minutes. 

HARD  SAUCE— Mrs.  Bryant 

One-third  cup  butter,  add  gradually  one  cup  powdered  sugar 
and  two  tablespoons  cream  or  milk,  drop  by  drop.  Add  one-third 
teaspoon  vanilla. 


PIES 


"No  soil  upon  earth  is  so  dear  to  our  eyes, 
As  the  soil  we  first  stirred  in  terrestrial  pies." 

—  Holmes. 


PUMPKIN  PIE—  Mrs.  Estinghausen 

One  cup  pumpkin,  .one  cup  milk,  one-half  cup  sugar,  two  eggs, 
one  rolled  cracker,  cinnamon  and  ginger  to  taste.  This  makes  one 
large  pie. 

LEMON  PIE  FILLING—  Mrs.  McKisick 

One  and  one-half  cups  sugar,  yolks  three  eggs,  two  lemons,  one 
and  one-half  tablespoons  corn  starch,  with  a  cup  and  a  half  of  boil- 
ing water  poured  on  it,  a  little  salt.  Cook  above  mixture  until  it 
begins  to  thicken,  then  pour  it  in  the  pie  and  cook  again  in  the  oven 
until  brown,  then  add  the  whites  with  four  tablespoons  of  sugar 
whipped  in  them.  This  will  make  one  thick  pie. 

MOCK  MINCE  PIE—  Mrs.  Wood 

One  cup  sugar,  one  cup  raisins,  one  cup  of  clabber  milk.  Spices 
and  one  teaspoon  flour,  tablespoon  vinegar  and  little  salt. 

MINCE  MEAT—  Miss  Laughlin 

One-half  pound  suet  chopped  fine,  two  pounds  beef  and  two 
pounds  apples  chopped,  one  cup  sugar,  two  pounds  raisins  seeded, 
one-half  pound  currants,  two  cups  boiled  cider,  two  cups  juice  of 
sweet  spiced  fruit,  one  piece  candied  lemon  peel,  one  piece  citron  (cut 
fine)  ,  one  teaspoon  salt,  little  cinnamon,  one  teaspoon  nutmeg  and  t 
allspice,  a  few  raisins  left  whole,  one  cup  vinegar. 

GREEN  TOMATO  PIE—  Mrs.  Wood 

One  pint  minced  tomatoes,  one  pint  minced  tart  apples,  two 
cups  sugar,  one-half  cup  strong  vinegar,  two  tablespoons  flour,  one 
teaspoon  each  of  cloves,  allspice,  cinnamon,  nutmeg  and  black 
pepper.  (I  sometimes  add  one  teacup  raisins,  which  is  an  improve- 
ment.) 

APPLE  MERINGUE  PIE—  Miss  Laughlin 

Stew  seven  apples  until  soft,  while  hot  add  one  tablespoon 
butter,  two  tablespoons  sugar  and  mash  well.  Beat  four  eggs,  leav- 
ing out  the  whites  of  two,  and  stir  into  hot  apple.  Flavor  with 
nutmeg  and  lemon  juice.  Bake  with  under  crust  as  in  custard  pie. 
When  done,  spread  meringue  made  with  whites  of  two  eggs  and  one 
tablespoon  of  sugar,  over  top  and  return  to  oven  to  brown. 


FROZEN  DAINTIES 


"An't  please  your  Honour,"  quoth  the  peasant, 
This  same  dessert  is  very  Pleasant." 

— Pope. 

ICE  CREAM— Mrs.  Sutherland 

To  make  one  gallon,  take  one  quart  rich  cream,  one  and  one- 
half  quarts  milk,  one  and  one-half  cups  sugar,  one  and  one-half 
teaspoons  vanilla  or  other  flavoring  as  preferred.  Freeze,  then  pack 
for  one  hour  or  more. 

ICE  CREAM— Mrs.  Dwindle 

One  quart  milk  scalded  (not  boiled),  with  three  well  beaten 
eggs,  one  and  one-half  cups  sugar  and  one-third  box  of  Cox's  gela- 
tine first  dissolved  in  bowl  of  milk.  Put  this  in  a  cool  place  over 
night.  In  morning  add  one  quart  of  cream,  two  or  three  teaspoons 
vanilla  and  either  new  milk  or  more  cream,  enough  to  fill  one  gallon 
freezer  within  two  or  three  inches  of  the  top.  Then  freeze. 

ICED  TEA  OR  TEA  PUNCH— Miss  Annie  Laughlin 
Juice  of  three  oranges  and  three  lemons.  Juice  and  pulp  of  one 
pineapple  shredded  finely  with  a  silver  fork;  over  this  pour  two 
cups  sugar,  add  six  lumps  sugar  rubbed  briskly  over  the  peel  of  the 
lemons  and  oranges;  one  quart  strong  cold  tea,  half  ceylon  and  half 
green  and  one  quart  of  Apollinaris  Water,  or  ice  water.  Pour  all 
this  over  a  large  lump  of  ice  in  a  punch  bowl  and  throw  in  one  pint 
of  any  fresh  fruit  in  season — strawberries,  raspberries  or  currants. 

FROZEN  PUDDING— Mrs.  Bryant 

One  generous  pint  milk,  two  cups  granulated  sugar,  scant  one- 
half  cup  flour,  two  eggs,  two  tablespoons  gelatine,  one  quart  cream, 
one  pound  French  candied  fruit,  four  tablespoons  wine.  Let  milk 
come  to  a  boil.  Beat  the  flour,  one  cup  of  sugar  and  the  eggs  to- 
gether and  stir  into  the  boiling  milk.  Cook  twenty  minutes  and 
add  gelatine,  which  has  been  soaking  one  or  two  hours  in  \vater, 
enough  to  cover  it;  set  away  to  cool;  when  cool  add  wine,  sugar  and 


FROZEN    DAINTIES  33 

cream;  freeze  ten  minutes,  then  add  fruit  and  finish  freezing.  Take 
out  beater,  pack  smoothly  and  set  away  for  an  hour  or  two.  When 
ready  to  serve,  dip  the  tin  in  warm  water,  turn  out  cream  and  serve 
with  whipped  cream  heaped  around  it. 

PINE  APPLE  SHERBET— Miss  Laughlin 

One  can  pineapple,  one  pint  sugar,  one  pint  water,  two  table- 
spoons gelatine  (Cox's),  juice  of  three  lemons.  Boil  sugar  and 
water  ten  minutes,  cool,  add  gelatine  which  has  been  dissolved  in 
cup  of  water  one  hour.  Add  pineapple  and  lemon  juice.  At  last 
add  beaten  whites  of  two  eggs  and  two  tablespoons  Jamaica  rum. 
Freeze. 

NECTAR— Mrs,  Sutherland 

Take  the  pulp  and  juice  of  one  dozen  naval  oranges,  one  and  one- 
half  dozen  large  bananas  mashed  to  a  smooth  paste,  one  pineapple 
chopped  fine,  one  cup  shredded  cocoanut,  one  and  one-hall  cups 
sugar.  Freeze. 

MY  DOCTOR'S  ICE  CREAM— Miss  Laughlin 

One  tablespoon  gelatine  soaked  in  one  cup  of  milk  one  hour. 
Beat  one  egg  yolk  with  one  cup  sugar,  add  one  cup  cold  milk  and 
stir  this  with  cup  of  milk  and  gelatine.  Put  on  stove  and  bring  to 
scalding  point,  stirring  well,  and  set  away  to  cool.  Take  sufficient 
cream  to  nearly  fill  freezer  (three  pints)  and  whip  with  egg  beaten 
until  light,  not  stiff,  add  another  cup  sugar.  Add  prepared  ingred- 
ients and  flavor.  Beat  well  and  then  add  whites  of  seven  or  eight 
eggs  beaten  light.  Freeze. 

PLOMBIERE— Miss  Laughlin 

Take  the  above  receipt  of  ice  cream  and  after  the  cream  first 
begins  to  freeze  add  glazed  fruit  (sliced)  of  peaches,  apricots,  cherries, 
and  pineapple. 

AMBROSIA— Mrs*  Sutherland 

One  dozen  sliced  bananas,  one-half  dozen  oranges  sliced  very 
thin,  one  can  pineapple  chopped  fine,  one  cup  sugar.  Mix  thoroughly 
and  serve  ice  cold. 


CAKES 


"Aye,  to  the  leavening,  but  here's  yet  in  the  word  hereafter, 
the  kueading,  the  making  of  the  cake,  the  heating  of  the 
oven,  and  the  baking.  Nay,  you  must  stay  the  cooling, 
too,  or  you  may  chance  to  burn  your  mouth." 

— Shakespeare. 

APPLE  JELLY  CAKE— Mrs.  McKisick 

One  and  one-half  cups  sugar,  one-half  cup  butter,  one-half  cup 
milk,  three  eggs,  white  of  one  left  out,  two  and  one-half  cups  flour, 
two  teaspoons  yeast  powder.  Bake  in  layers. 

FILLING 

One  large  grated  apple,  one  lemon  (grated  rind  and  juice),  one 
large  cup  sugar,  one  egg.  Boil  till  jelly  (ten  or  fifteen  minutes). 

NUT  CAKE— Mrs.  A.  Fattght 

One  cup  butter,  one  cup  sugar,  one-half  cup  milk,  three  cups 
flour,  three  eggs,  one  cup  raisins,  one  cup  walnuts  (do  not  chop 
them  but  break  them  in  pieces),  one-half  teaspoon  soda,  one  teaspoon 
cream  tartar.  Bake  two  hours.  Put  walnuts  on  the  frosting. 

NUT  CAKE— Mrs.  McKisick 

One  cup  butter,  two  cups  sugar,  one  cup  milk,  three  cups  flour, 
four  eggs,  two  teaspoons  baking  powder,  two  cups  finely  chopped 
walnuts. 

CREAM  PUFFS— Mrs.  A.  Faught 

Melt  one-half  cup  butter  in  a  cup  of  hot  water  and  while  boiling 
beat  in  one  cup  flour.  Take  from  fire  and  when  cold  stir  in  three 
eggs  one  at  a  time  without  first  beating  them.  Drop  mixture  on 
tins  in  small  spoonfuls  and  bake  in  a  moderate  oven. 

FILLING 

One  and  one-half  cups  milk,  two  eggs,  four  tablespoons  flour, 
sugar  to  taste  and  flavor  with  vanilla.  Beat  up  eggs  and  sugar,  and 


CAKES  35 

stir  in  the  milk  with  flavoring  and  when  it  comes  to  a  boil,  stir  in 
flour  mixed  smooth  in  a  little  milk,  cool  and  fill  puffs  by  opening 
them  a  very  little. 

BELMONT  CAKE— Mrs.  McKisick 

One  cup  butter,  three  cups  sugar,  four  eggs,  one  cup  sweet  milk, 
five  cups  flour,  two  pounds  raisins,  two  teaspoons  baking  powder, 
one  teaspoon  cloves,  one  teaspoon  cinnamon,  one  teaspoon  nutmeg. 
Boil  raisins  fifteen  minutes;  when  cold,  flour  them  well  to  prevent 
them  from  falling.  Bake  one  hour.  This  will  make  two  loaves. 

LEMON  COOKIES-Mrs.  Eldredge 

Two  and  a  half  cups  sugar,  two  eggs,  one  large  cup  lard,  one 
pint  milk,  flour  enough  to  make  rather  stiff  dough,  five  cents 
worth  of  baking  ammonia  dissolved  in  the  milk,  five  cents  worth  of 
oil  of  lemon.  Bake  in  quick  oven. 

GINGER  BREAD— Mrs,  Tarttcr 

One  cup  sugar,  one  tablespoon  lard,  one-half  cup  molasses,  one 
teaspoon  soda,  one  cup  sour  milk,  two  cups  flour,  one  teaspoon  each 
of  ginger,  cinnamon  and  cloves. 

WALNUT  WAFERS-Mrs.  Eldredge 

One  cup  brown  sugar,  two  eggs,  pinch  of  salt,  three  heaping 
tablespoons  flour,  one  cup  chopped  walnuts.  One  teaspoon  for  each 
wafer  dropped  on  buttered  tins  and  on  top  of  each  wafer  place  half  a 
walnut.  Bake  in  quick  oven. 

CREAM  PUFFS— Mrs.  Bryant 

One-half  pint  hot  water,  four  ounces  butter,  six  ounces  flour 
(sifted),  five  eggs.  Boil  water  and  butter;  and  while  boiling  stir  in 
flour  and  beat  until  smooth ;  remove  from  stove  and  when  lukewarm 
add  beaten  yolks  and  then  beaten  whites  of  eggs.  Drop  on 
buttered  pans  and  bake  in  moderately  hot  oven.  Fill  with  whipped 
cream. 

PLAIN  DOUGHNUTS— Mrs.  Tartter 

One  cup  sugar,  one  cup  sour  milk  with  a  scant  teaspoonful  of 
soda,  one  or  two  eggs,  one  large  spoon  of  melted  butter.  Nutmeg 
for  flavoring,  flour  sufficient  to  roll  out. 


36  CAKES 

COOKIES-Mrs.  Ford 

Cream  half  a  pound  of  butter  and  half  pound  sugar,  add  two 
eggs,  two  tablespoons  milk,  then  three-quarters  pound  flour  and  half 
pound  corn  starch  and  two  teaspoons  baking  powder.  Mix  into 
stiff  dough,  roll  out  quarter  inch  thick.  Sprinkle  over  with  sugar, 
cut  with  round  cutter;  flavor  to  taste. 

FRUIT  CAKE— Mrs.  MaKee 

One  pound  sugar,  one-half  pound  butter,  five  well  beaten  eggs 
(reserve  whites  until  the  last),  one  teaspoon  ground  cinnamon,  one 
teaspoon  ground  cloves,  one  teaspoon  ground  allspice,  one-half  a 
nutmeg,  one  teaspoon  of  soda  in  six  cups  sifted  flour,  one  pound 
each  of  currants  and  raisins,  one-half  pound  citron,  one  cup  shreded 
cocoanut,  one  cup  almonds  or  walnuts.  Stir  well,  and  just  before 
baking,  add  one  cup  thick  sour  crearn.  Bake  slowly  for  three  hours. 

M  BRACKEN "  SPICE  LAYER  CAKE— Miss  Annie  Laughlin 

One-half  cup  butter,  one  cup  sour  milk,  one  and  one-half  cups 
brown  sugar,  two  and  one-half  cups  flour,  two  eggs,  one  teaspoon 
soda,  •  cinnamon,  nutmeg,  cocoa  and  a  little  cloves.  After  all  is 
well  beaten,  add  one  teaspoon  baking  powder.  Bake  in  layers. 

FILLING   FOR    CAKE   WITHOUT   EGGS    ' 

Two  cups  sugar,  butter  size  of  egg,  three-quarters  cup  sweet 
milk.  Boil  twenty-five  minutes,  then  beat  until  stiff. 

ORANGE  CAKE— Mrs.  Dwinelle 

Two  oranges,  two  cups  sugar,  two  cups  flour,  one-half  cup  water, 
five  eggs,  one-half  teaspoon  soda  and  one  teaspoon  cream  tartar. 
Use  the  juice  and  grated  rind  of  oranges.  This  makes  a  good  moist 
sponge  cake  or  a  layer  cake,  by  reserving  the  juice  and  rind  of  one 
orange  and  whites  of  one  egg  to  mix  with  powdered  sugar  for 
spreading  on  each  layer. 

MARBLE  CAKE— Mrs.  J.  H.  Faught 

One-half  cup  butter,  one  cup  brown  sugar,  yolks  of  four  eggs, 
one-half  cup  milk,  one  teaspoon  (each)  cinnamon,  allspice,  cloves, 
two  and  one-half  cups  flour. 

WHITE   PART 

One-half  cup  butter,  one  cup  white  sugar,  whites  of  four  eggs, 
one-half  cup  milk,  two  and  a  half  cups  flour.  Flavor  with  lemon. 


CAKES  37 

LEMON  CAKE— Mrs.  Harvey 

Break  two  eggs  into  a  common  sized  cup,  and  fill  with  rich 
sweet  cream.  Turn  into  a  mixing  bowl,  add  one  cup  of  sugar,  one 
cup  flour,  two  teaspoons  baking  powder.  Beat  together  thoroughly. 
Bake  in  two  pie  pans,  when  almost  cold,  split  with  a  broad  bladed 
knife  and  put  in  the  following  filling  : 

FILLING 

One  cup  boiling  water,  one  cup  sugar,  two  tablespoons  corn 
starch,  mixed  smooth  with  little  cold  water,  butter  size  of  a  walnut, 
yolks  of  two  eggs  and  juice  of  two  lemons.  Have  water  boiling,  add 
corn  starch,  sugar  and  butter.  I^et  boil  until  clear  and  then  add 
eggs  and  juice  of  lemon.  Boil  a  few  minutes. 

SPONGE  CAKE-Mrs.  Dwinellc 

Take  the  weight  of  ten  eggs  in  sugar,  add  to  this  the  yolks  of 
twelve  eggs  and  beat  to  a  froth.  Add  the  juice  and  grated  rind  of 
one  lemon.  Beat  the  whites  of  twelve  eggs  to  a  stiff  froth  and  mix 
them  with  the  sugar  and  yolks.  Beat  the  whole  without  stopping 
for  fifteen  minutes,  then  stir  in  gradually  the  weight  of  six  eggs  in 
sifted  flour.  As  soon  as  the  flour  is  well  mixed  in,  turn  into  pans 
lined  with  buttered  paper  (shallow  pans).  Bake  immediately  in  a 
quick  but  not  too  hot  oven  about  twenty  minutes. 

SPICE  CAKE— Mrs.  Compton 

Two  cups  sugar,  one  cup  of  butter,  one  cup  sour  milk,  three 
cups  flour,  one  cup  fruit  (currants  and  raisins),  three  eggs,  one 
teaspoon  cloves,  one  teaspoon  cinnamon,  one  teaspoon  nutmeg,  one 
teaspoon  soda  put  in  dry. 

GINGER  SNAPS— Mrs.  Wood 

Two  cups  sugar,  two  cups  molasses,  one  cup  butter  or  lard, 
four  eggs,  six  teaspoons  soda,  twelve  teaspoons  of  ginger.  Flour 
enough  to  make  a  stiff  dough. 

CREAM  CAKE— Mrs.  Compton 

One  cup  of  sugar,  one  cup  of  cream  and  milk  mixed,  one  egg, 
two  and  a  half  cups  flour,  one  teaspoon  soda,  two  teaspoons  cream 
tartar,  pinch  of  salt. 

CRKAM   FOR  FILLING 

One  cup  sweet  cream  whipped,  two  tablespoons  sugar,  one  tea- 
spoon lemon.  (I  usually  put  lemon  in  cream  and  vanilla  in  cake.) 


38  CAKES 

SOFT  GINGER  BREAD-Mrs.  McKisick 
One  cup  molasses,  one-half  cup  butter,  one  cup  brown  sugar, 
one  cup  sour  milk,  three  cups  flour,  three  eggs,  one  teaspoon  soda. 
Flavor  with  ginger  and  a  little  cinnamon. 

CHOCOLATE  CAKE  AND  FILLING-Miss  Ella  Wood 
One  cup  sugar,  one-half  cup  butter,  one-half  cup  sweet  milk, 

one  and  one-half  cups  flour,  two  teaspoons  baking  powder.     Whites 

of  four  well  beaten  eggs,  added  last. 

FILLING 

Three-quarters  cup  grated  chocolate,  three-quarters  cup  sweet 
milk,  one-half  cup  sugar.  Yolks  of  four  well  beaten  eggs,  one  tea- 
spoon vanilla.  Boil  until  it  strings  from  spoon. 

APPLE  FRUIT  CAKE— Mrs.  Jeff.  Maddux 

Soak  two  cups  of  dried  apples  over  night.  In  the  morning 
drain  and  chop  fine,  add  one  cup  of  molasses  and  let  it  boil  slowly 
for  three  or  four  hours,  until  the  molasses  thickens.  Let  stand  until 
cool,  then  add  one  and  a  half  cups  brown  sugar,  one  cup  butter,  half 
cup  sour  milk,  one  teaspoon  cloves,  one  teaspoon  allspice  and  one  of 
cinnamon,  one  teaspoon  soda,  three  eggs,  three  and  one-half  cups 
flour.  Bake  in  two  square  or  one  five-quart  tin.  If  baked  in  the 
large  tin,  bake  slowly  for  two  and  a  half  hours.  A  teaspoon  of 
baking  powder  added,  makes  the  cake  lighter. 

DRIED  APPLE  CAKE— Mrs.  A.  Faught 

One  and  a  half  cups  brown  sugar,  one-half  cup  melted  butter, 
four  eggs,  four  and  a  half  cups  flour,  two  and  a  half  teaspoons  soda. 
Soak  two  cups  dried  apples  over  night,  drain  and  chop  fine  in  the 
morning.  Boil  apples  two  hours  in  three  cups  molasses.  Let  mix- 
ture cool  then  add  two  cups  seeded  raisins,  cloves,  cinnamon  and 
allspice  to  taste.  Mix  with  first  mixture  and  bake. 

STRAWBERRY  SAUCE  FOR  PLAIN  CAKE-Mrs.  Bryant 

Beat  one-half  cup  butter  and  one  cup  sugar  to  a  cream.  Add 
the  white  of  one  egg  beaten  stiff  and  a  large  cup  of  ripe  strawberries 
mashed.  Pour  over  plain  cake  and  serve. 

LEMON  FILLING-  Mrs.  Miller 

One  cup  sugar,  one  teaspoon  flour,  one  tablespoon  water,  one 
lemon,  juice  and  peel,  one  egg.  Boil  until  thick,  in  double  boiler. 


CAKES  39 

BOILED  WHITE  FROSTING— Mrs.  Bryant 
One  pint  sugar,  just  enough  water  to  moisten  it.     Boil  until  it 
strings  from  the  spoon.     Have  the  whites  of  two  eggs  beaten  to  a 
stiff  froth  and  pour  drop  by  drop  the  hot  syrup  on  it.     Beat  con- 
tinually until  thick  enough  to  spread  on  cake.     Flavor  with  vanilla. 

ICING— Mrs.  Tartter 

Two  cups  sugar,  butter  size  of  an  egg,  three-quarters  cup  milk. 
Boil  about  ten  minutes,  then  beat  until  thick. 

MARSH-MELLOW  FILLING— Mrs.  Bryant 

Dissolve  over  night,  three-quarters  of  a  pound  of  marsh-mellows 
in  one-half  pint  cream.  In  the  morning,  beat  until  smooth  and 
spread  between  layers  and  on  top  of  cake. 

ANGEL  CAKE— Miss  Laughlin 

Whites  of  eleven  eggs,  one  and  one-half  tumblers  (one  and  one- 
half  pints),  sifted  granulated  sugar,  one  tumbler  sifted  flour,  one  tea- 
spoon vanilla,  one  scant  teaspoon  cream  tartar.  Sift  the  flour  four 
times,  then  add  cream  tartar  and  sift  again.  Sift  sugar  four  times; 
mix  flour  and  sugar  and  sift  four  times;  beat  the  whites  of  eleven 
eggs  on  a  large  platter  until  very  light,  add  pinch  of  salt,  vanilla 
and  three  tablespoons  cold  water,  beating  continually.  Sift  in  dry 
ingredients,  stirring  just  enough  to  take  it  all  up.  Bake  about  forty- 
five  minutes,  using  a  new  cake  pan  or  a  pan  that  has  never  been 
greased.  Do  not  open  oven  door  until  cake  has  been  in  fifteen 
minutes.  When  done,  take  from  oven  and  turn  cake  pan  upside 
down  to  cool,  letting  edge  of  pan  rest  on  three  cups.  When  cold, 
take  out  of  pan  by  loosening  around  edge  with  knife;  then  ice. 

ICING 

One  and  a  half  tumblers  sugar,  one-half  tumbler  cold  water, 
one-fifth  teaspoon  cream  tartar.  Stir  until  all  melted  and  strain; 
now  place  on  stove  and  boil  until  it  hairs.  Do  not  stir  while  boiling. 
When  done  pour  in  a  platter  and  when  partially  cool,  add  one  tea- 
spoon lemon  juice.  Beat  until  cold;  if  icing  gets  too  cold  or  stiff,  set 
platter  on  stove. 

WALNUT   CAKE— Mrs.  M.  E.  Slusser 

Whites  of  six  eggs  beaten  light,  one  and  one-half  cups  white 
sugar,  two  cups  flour,  one-half  cup  sweet  milk,  one  teaspoon  baking 


40  CAKES 

powder,  two  cups  walnuts  chopped  fine.      Mix  cake  thoroughly  and 
then  add  nuts  and  bake  in  a  moderate  oven  ;  flavor  with  lemon. 

ICING 

One  cup  white  sugar,  enough  water  to  dissolve  it.  Boil  until 
it  strings.  Pour  over  the  beaten  white  of  one  egg  while  hot,  beating 
all  the  time. 

LAURA'S  BIRTHDAY  CAKE-Mrs.  Laughlin 

One  cup  butter,  one  cup  sweet  milk,  two  cups  pulverized  sugar, 
three  cups  flour,  one-half  cup  cornstarch,  four  eggs,  two  teaspoons 
baking  powder,  one  teaspoon  vanilla.  Bake  in  loaf. 

CHOCOLATE  CAKE— Mrs.  M.  E.  Slusser 

Two  cups  white  sugar,  one  cup  butter,  one  cup  sweet  milk,  two 
cups  flour,  one  cup  cornstarch,  whites  of  five  eggs  well  beaten,  one 
heaping  teaspoon  baking  powder. 

FILLING 

Two  bars  of  Eagle  brand  chocolate  dissolved,  whites  of  two 
eggs  beaten  stiff,  two  cups  sugar,  boil  until  it  strings.  Flavor  with 
vanilla. 

COOKIES— Mrs.  Voss 

Two  eggs,  one  and  one-half  cups  butter,  two  cups  sugar,  one 
cup  milk,  one  teaspoon  soda,  two  teaspoons  cream  tartar,  flavor  with 
vanilla  ;  flour  enough  to  make  a  stiff  batter. 

GINGER  COOKIES— Mrs.  Voss 

One  cup  sugar,  one  cup  molasses,  one  cup  butter,  one  egg,  one 
tablespoon  vinegar,  one  tablespoon  ginger,  one  teaspoon  soda  dis- 
solved in  boiling  water,  mix  like  cooky  dough,  rather  soft. 

SCOTCH  FRUIT  CAKE— Mrs.  J.  H.  Shearer 
One  cup  butter,  two  cups  white  sugar,  one  cup  milk,  four  cups 
flour  well  sifted  with  two  heaping  teaspoons  baking  powder,  nine 
eggs  beaten  yolks  and  whites  separately,  one  pound  raisins,  one- half 
pound  currants,  one-quarter  pound  citron.  Cream  the  butter  and 
sugar,  add  milk  gradually,  then  beaten  yolks  of  eggs,  and  lastly, 
while  stirring  in  the  flour,  the  whites  well  whipped.  Flavor  with 
one  teaspoon  each  lemon  and  vanilla.  Have  raisins  seeded  and 
citron  sliced  thin.  Wash  and  dry  currants  before  using,  and  flour 


CAKES  41 

all  fruit  slightly.  In  putting  in  pan  place  first  a  thin  layer  of  cake, 
then  sprinkle  in  some  of  the  three  kinds  of  fruit,  then  a  layer  of 
cake  and  so  on,  always  finishing  off  with  a  thin  layer  of  cake.  Bake 
in  a  moderate  oven  for  two  hours.  (Tested  by  many  and  never 

failed.) 

DELLA'S  CHOCOLATE  CAKE— Miss  Laughlin 

One  cup  butter,  two  cups  sugar,  one  cup  sweet  milk,  three  cups 
flour,  whites  of  seven  or  eight  eggs,  two  teaspoons  yeast  powder, 
one  teaspoon  vanilla.  Bake  in  dripping  pan. 

FILLING 

One  cup  chocolate,  three  cups  sugar,  three-quarters  cup  sweet 
milk,  three  eggs.  Mix  thoroughly  and  boil  twenty  minutes.  Let 
it  cool  a  little  before  putting  on  cake. 

COCOANUT  POUND  CAKE— Mrs.  Voss 

One-half  cup  butter,  two  cups  sugar,  one  cup  milk,  five  eggs 
beaten  stiff,  one  teaspoon  soda  and  two  of  cream  tartar  stirred  into 
four  cups  sifted  flour.  After  beating  all  well  together  add  a  small 
cocoanut  grated.  Line  the  cake  pans  with  well-buttered  paper. 
Spread  over  the  top  a  thin  frosting  sprinkled  thickly  with  cocoanut. 

NANNIE'S  LAYER  CAKE— Miss  Laughlin 
One-half  cup  butter,  one  cup  milk,  two  cups  sugar,  three  cups 
flour,  four  eggs,  two  teaspoons  baking  powder.  Flavor  to  taste. 
Put  sugar  and  flour  in  mixing  bowl  and  stir  well.  Beat  eggs 
separately,  add  milk  to  yolks,  add  this  to  flour  and  stir  well.  Add 
butter  warmed  and  beat  thoroughly.  Now  add  baking  powder,  and 
last  cut  and  fold  in  the  whites  of  eggs  well  beaten. 

FAMILY  FRUIT  CAKE— Mrs,  Briggs 

Three  pounds  dry  flour,  one  pound  sweet  butter,  one  pound 
sugar,  three  pounds  stoned  raisins,  two  pounds  currants,  three- 
quarters  pound  sweet  almonds  blanched,  one  pound  citron  sliced 
fine,  twelve  eggs,  one  tablespoon  each  allspice  and  cinnamon,  two 
tablespoons  nutmeg,  one  teaspoon  cloves,  one  wine  glass  wine,  one- 
half  pint  brandy  (wine  may  be  omitted,  if  desired),  one  coffee  cup 
molasses  with  spice  in  it,  steep  this  gently  twenty  or  thirty  minutes, 
not  boiling  hot ;  beat  the  eggs  very  light,  put  fruit  in  last,  stirring 
it  gradually  ;  also  a  teaspoon  of  soda  dissolved  in  a  tablespoon  of 


42  CAKES 

water.  The  fruit  should  be  well  floured  ;  if  necessary  add  flour 
after  the  fruit  is  in.  Butter  a  sheet  of  paper  and  line  the  pan,  bake 
three  or  four  hours  according  to  thickness  of  loaves,  in  a  tolerably 
hot  oven  and  with  steady  heat.  Let  it  cool  in  the  oven  gradually. 
Ice  when  cold.  It  improves  the  cake  to  add  three  teaspoons  baking 
powder  to  the  flour.  This  is  a  fine  wedding  cake  recipe,  and  can 
be  made  smaller  by  taking  one-third  of  all  the  ingredients  required. 

WHITE  CAKE  WITH  CAROMEL  FILLING 

Miss  Annie  Laugfhlin 

Whites  of  eight  eggs,  two  cups  white  sugar,  one  cup  butter,  one 
cup  milk,  three  and  one-half  cups  flour,  one-half  cup  cornstarch, 
two  teaspoons  baking  powder.  Bake  in  layers. 

CAROMEL    FILLING 

One  and  one-half  cups  cream,  one  and  one-half  cups  brown 
sugar,  three  tablespoons  butter,  three  tablespoons  vanilla,  two  table- 
spoons flour.  Cook  until  thickens  and  spread  between  layers. 


PICKLES 


"Peter  Piper  picked  a  peck  of  pickled  peppers." 

GRAPE  PICKLES-Mrs.  Jas.  H.  La«ghlin 

One  gallon  grapes,  one  quart  vinegar,  one  quart  sugar,  two 
tablespoons  cinnamon,  two  tablespoons  cloves.  Free  bunches  of 
muscat  grapes  (of  withered  grapes)  and  wash  well.  Now  dip 
several  times  into  a  kettle  of  boiling  water  and  place  in  stone  jar. 
Boil  sugar  and  vinegar  together  with  spice  which  is  tied  up  in  thin 
cloth  and  pour  over  grapes  hot.  Let  cool  and  tie  up  well. 

PICKLED  GRAPES-Mrs.  A.  Faught 

Fill  a  jar  with  layers  of  sugar  and  nice  bunches  of  grapes,  not 
too  ripe;  fill  one-third  full  of  good  cold  vinegar  and  cover  tightly. 

PLUM  JAM— Mrs.  Dwindle 

To  seven  pounds  of  Damson  plums,  add  four  pounds  sugar,  one 
pint  vinegar,  one  tablespoon  ground  cloves  and  one  small  spoonful 
whole  mace.  Put  spice  in  a  bag.  Boil  four  hours  over  slow  fire, 
stirring  occasionally. 

PICKLED  GREEN  TOMATOES— Mrs.  James  Laughlin 

One  peck  green  tomatoes,  one  dozen  onions.  Slice  tomatoes 
and  onions,  thin  and  sprinkle  with  one  pint  salt.  Let  stand  over 
night;  next  morning  drain  and  cover  with  vinegar  and  one-quarter 
pound  of  mustard  seed  and  a  few  sticks  of  cinnamon.  Tie  up  loosely 
in  cloth,  one-half  pound  mustard,  one  ounce  cloves,  one  ounce,  of 
ginger.  Let  all  simmer  about  twenty  minutes. 

TOMATO  CATSUP— Mrs.  Purrington 

Twenty  large  ripe  tomatoes,  six  good  sized  onions,  three  large 
green  peppers,  three  tablespoons  salt,  six  tablespoons  brown  sugar, 
three  teaspoons  ground  cinnamon,  two  small  teaspoons  ground 
ginger,  one-half  teaspoon  ground  cloves,  six  cups  good  vinegar. 
Mash  the  tomatoes,  chop  or  slice  the  onions  and  peppers.  Mix  all 


44  PICKLES 

in  a  porcelain  kettle  and  boil  till  perfectly  soft  and  when  cool,  rub 
them  through  a  colander  and  cook  down  to  a  proper  consistency, 
that  of  catsup,  and  bottle  for  use. 

GREEN  TOMATO  PRESERVES— Mrs.  Jeff.  Maddux 

Eight  pounds  of  small  green  tomatoes  (pierce  each  with  a  fork) , 
seven  pounds  sugar,  the  juice  of  four  lemons,  one  ounce  of  ginger 
and  mace  mixed.  Heat  altogether  slowly  and  boil  until  fruit  is 
clear.  Take  from  kettle  in  a  perforated  skimmer  and  spread  on 
dishes  to  cool.  Boil  syrup  till  thick,  put  fruit  in  jars  and  pour 
syrup  over  hot.  Keep  in  a  cool  dry  place. 

PICALILLI— Mr s.  J.  H.  Faught 

Two  dozen  cucumbers,  two  heads  cabbage  chopped  fine  and  let 
stand  over  night  with  two  cups  salt  mixed  in  it.  Fifteen  long  green 
peppers  chopped  fine,  five  dozen  small  silver  onions.  Soak  peppers 
and  onions  well  in  salt  water,  drain  all  thoroughly,  two  ounces  white 
mustard  seed,  two  ounces  celery  seed,  one  ounce  timmeric  powder, 
one-half  pound  mustard  dissolved  in  vinegar,  one-half  pound  brown 
sugar,  cover  all  with  cider  vinegar  and  boil  thirty  minutes. 

CHILI  SAUCE— Mrs.  Baldwin 

Two  red  peppers,  eighteen  ripe  tomatoes,  six  large  onions, 
three  cups  of  vinegar,  two  tablespoons  salt,  six  tablespoons  sugar, 
one  tablespoon  mustard,  one  tablespoon  cinnamon.  Chop  tomatoes, 
onions  and  peppers  fine.  Boil  one  hour;  then  add  vinegar,  mustard, 
salt  and  sugar.  Seal  well. 

HYDEN  SAUCE— Miss  Laughlin 

One  gallon  finely  chopped  cabbage,  one-half  gallon  finely 
chopped  green  tomatoes,  one  quart  finely  chopped  onions,  one  pint 
finely  chopped  green  peppers.  Remove  seeds  from  green  peppers, 
sprinkle  with  a  tea  cup  of  salt.  Let  stand  about  six  hours  and  then 
bag  and  hang  up  to  drain.  Let  hang  all  night.  In  morning  place 
on  stove  two  quarts  vinegar,  two  pounds  brown  sugar,  two  ounces 
Tumeric,  one  tablespoon  celery  seed,  one  tablespoon  cinnamon,  four 
tablespoons  ground  mustard.  Heat  to  boiling  and  add  the  chopped 
greens.  Set  on  back  of  stove  and  simmer  twenty  minutes.  Set  in 
small  jars  and  cover  with  grated  horseradish. 


PICKLES  45 

ADELE'S  PICKLES— Miss  Laughlin 

Pick  small  cucumbers  fresh  from  vine,  put  in  a  jar  and  cover 
with  water,  allowing  one  pint  of  salt  to  one  gallon  of  cucumbers. 
Let  soak  over  night.  Next  morning  place  one-half  gallon  of  vinegar 
on  stove,  let  come  to  near  a  boil,  put  pickles  in  and  let  simmer  about 
ten  minutes  (be  sure  and  not  let  them  boil).  At  the  same  time  put 
on  the  stove  in  another  kettle  one-half  gallon  vinegar  (more  or  less 
according  to  how  many  jars  are  to  be  put  up).  To  this  vinegar  add 
one  pint  sugar,  one-half  teaspoon  alum,  two  tablespoons  black  pepper, 
mustard,  ginger,  cinnamon  and  mace.  Tie  spices  up  in  a  bag  and 
boil  slowly  ten  minutes.  When  pickles  have  simmered  long  enough 
pack  down  in  glass  jars.  Pour  over  the  hot  spiced  vinegar,  put  in  a 
good  piece  of  horseradish  and  five  or  six  cloves  to  each  jar  and  seal! 

SPICED  CHERRIES -Mrs*  R.  H.  Thomson 

Eight  pounds  Queen  Anne  cherries  (stones  removed),  four 
pounds  sugar,  one-half  cup  vinegar,  and  two  tablespoons  cloves, 
just  enough  water  to  moisten  sugar.  Let  them  come  to  a  boil,  then 
put  in  two  tablespoons  whole  cloves  tied  in  a  thin  cloth.  In  a  few 
minutes  put  in  the  vinegar,  then  remove  the  fruit  into  the  jars  and 
let  the  syrup  boil  down  a  little.  Pour  into  the  jars  and  seal. 

APPLE  AND  CRANBERRY  JELLY— Mrs.  Thomson 

Two  cups  apple  juice,  one  cup  cranberry,  three  cups  sugar. 
When  you  are  tired  of  making  plain  apple  jelly,  this  is  very  pretty 
and  the  flavor  is  excellent. 


GKO.  U.  DORNIN, 

MANAGER 


PACIFIC    DEPT. 


GEO.  W.  DORNIN, 

Assx.  MANAGER 


Springfield  pire  $  /T\ari9e 


tlTke  Standard"  (Boston}  of  January  2jth,   says: 

"EXCELLENT  SHOWING  OF  THE  SPRINGFIELD  F    4.  M  . 


The  largest  fire  insurance  company  chartered  by  the  State  of  Massachusetts,  the  Spring- 
field Fire  and  Marine,  increased  its  assets  during  1899,  $132,281,  making  the  total  amount, 
January  1,  $4,906,939,  and  added  $88,523  to  surplus,  giving  it  a  surplus  to  policy-holders  of 
$8, 185,092.  Since  organization  in  1849,  the  Springfield  has  paid  $26,316,489  for  losses,  its  policies 
ranking  A  No.  1.  The  growth  of  the  company  has  not  been  spasmodic,  but  rather  year  by 
year,  each  recurring  annual  statement  showing  a  gain  over  the  previous  one.  At  the  close 
of  1899  the  amount  at  risk  reached  $282,066,182.  Premium  receipts  for  the  year  were  $1,692,182, 
losses  paid,  $1,066,240,  and  dividends  to  stockholders,  $150,000.  The  Springfield  not  only  is 
fortunate  in  its  official  staff,  the  members  of  which  work  in  perfect  harmony  with  President 
Damon,  but  also  in  its  ability  to  attract  to  itself  agents  of  unquestioned  loyalty,  who  contrib- 
ute their  full  share  towards  upholding  the  banner  of  the  Springfield  and  making  its  continued 
success  assured." 


"The  proof  of  the  pudding 
is  in  the  eating,"  is  an  axiom 
with  all  good  housekeepers. 
In  like  manner,  we  make 
claim  to  the  superiority  of 
good  insurance  companies 
in  the  test  which  years  of 
service,  steady  accumula- 
tions of  reserve  sufficient  to 
meet  all  emergencies,  and 
honorable  dealing  with 
agents  and  policy  holders, 
present. 


1 

^ 


The  record  of  the 
National  Fire  Insur- 
ance Co.  of  Hartford, 
Connecticut,  and  the 
Springfield  Fire  and 
Marine  Insurance  Co. 
of  Springfield,  Mass., 
in  all  these  respects, 
is  shown  in  the  figures 
presented  in  this  vol- 


CONFECTIONERY 


"Sweets  to  the  Sweet." 

CREAM  CANDY— Mrs.  Bryant 

Two  coffee  cups  granulated  sugar,  one  teacup  hot  water,  one 
large  kitchen  spoonful  of  glucose,  pinch  of  cream  tartar.  Stir  on 
stove  until  sugar  is  dissolved,  then  boil  without  stirring  until  it 
strings  or  threads  from»the  spoon.  Pour  into  platter,  flavor  with 
one  teaspoon  vanilla  and  let  cool  for  five  or  ten  minutes,  them  beat 
until  it  turns  a  white  creamy  mass. 

UNCOOKED  CREAM  CANDY— Miss  Annie  Laughlin 
Put  the  white  of  one  egg  in  a  glass.  In  another  glass  meas- 
ure the  same  amount  of  water.-  Beat  the  egg  to  a  not  very  stiff 
froth.  Now  add  the  water  and  beat  well.  Add  confectioner's 
sugar  until  it  is  the  consistency  of  soft  dough.  Divide  into  portions; 
to  some  add  chocolate,  to  some  cocoanut,  fruit  coloring,  chopped 
nuts;  flavoring  each  of  these  portions  to  suit  the  fancy.  Mold  these 
into  any  desired  form,  if  too  dry  add  a  few  drops  of  water. 

FUDGE— Mrs.  "Wilkinson 

One  cup  brown  sugar,  one  cup  white  sugar,  one  cup  milk,  two 
heaping  tablespoons  grated  chocolate,  piece  of  butter  size  of  an  egg, 
one  cup  chopped  nuts.  Boil  all  together  from  twenty  to  thirty 
minutes.  Test  by  stirring  a  small  quantity  in  a  cup.  Stir  the 
mixture  while  boiling  constantly  and  also  after  taking  off  stove 
— until  it  is  cool. 

PANOCHE— Miss  Annie  Laughlin 

One  and  one-half  cups  brown  sugar,  one  half  cup  white  sugar, 
one  tablespoon  butter,  two  tablespoons  milk;  place  these  ingredients 
in  a  granite  pan,  set  over  a  good  fire,  and  stir  constantly  for  about 
four  minutes  after  it  begins  to  boil.  Test  by  dropping  a  bit  in  cold 
water;  if  it  gets  tough,  but  not  brittle,  it  is  done;  stir  in  one  cup  of 
shelled  peanuts  and  pour  on  buttered  plates. 


48  CONFECTIONERY 

MAPLE  SUGAR  CREAMS— Mrs,  Bryant       . 

Three  cups  maple  syrup,  one  large  kitchen  spoon  glucose,  a 
pinch  of  cream  tartar.  Boil  until  it  threads  from  the  spoon;  Pour 
on  platter  and  beat  until  cold.  Reheat  in  double  boiler  or  chafing 
dish  and  drop  by  teaspoonfuls  on  buttered  paper. 

STUFFED  DATES  AND  FIGS— Miss  Laughlin 

Prepare  filling  of  whipped  white  of  egg,  stirred  thickly  with 
chopped  nuts  and  powdered  sugar,  a  few  drops  of  lemon  juice  or 
sherry-brandy  gives  change  to  flavor.  Stone  dates  and  cut  open  the 
figs.  Put  in  a  little  filling,  and  press  neatly  together,  sprinkle  with 
powdered  sugar. 

STUFFED  DATES— Miss  Laughlin 

Chop  fine  any  or  several  kinds  of  nuts,  moisten  them  with  a  few 
teaspoonfuls  of  sherry,  brandy  or  orange  juice,  and  sprinkle  with 
confectioner's  sugar  to  make  them  stick  together.  Remove  stones 
from  dates  and  press  in  a  little  of  mixture.  Roll  in  sugar. 

SALTED  ALMONDS— Mrs,  Bryant 

Crack  and  blanch  your  almonds,  then  dry  with  cloth.  Have 
ready  a  small  pan  with  olive  oil  heated  very  hot.  Drop  in  your 
almonds,  a  few  at  a  time  and  brown,  stirring  all  the  time.  When  a 
good  brown,  take  out  and  put  in  colander  and  sprinkle  with  salt.  If 
your  olive  oil  is  not  burnt  you  can  use  it  again. 


Breakfast  and  Luncheon  Dishes 


"Dinner  may  be  pleasant; 

So  may  social  tea; 
But  yet,  methinks  the  breakfast 
Is  best  of  all  the  three." 

— Anon. 

BAKED  EGGS— Mrs.  Dornin 

Two  cups  of  cold  chopped  ham,  two  tablespoons  cracker 
crumbs,  moistened  with  water.  Put  in  baking  pan,  making  round 
holes  in  the  mixture;  break  into  each  hole  one  egg,  season  with 
pepper,  salt,  and  small  pieces  of  butter.  Bake  in  hot  oven  until  eggs 
are  cooked,  and  serve  hot. 

CODFISH  BALLS— Mrs.  K. 

Two  cups  salt  codfish,  one  quart  raw  potatoes  (six  good  sized 
ones),  two  teaspoons  melted  butter,  two  eggs,  one  saltspoon  pepper, 
salt  if  needed.  Wash  fish  and  pick  apart  in  cold  water  in  one-half 
inch  pieces ;  pare  raw  potatoes  and  cut  into  quarters,  put  potatoes 
and  codfish  into  boiling  water,  cook  twenty-five  minutes,  or  until 
they  are  soft ;  drain  very  dry  and  shake  over  the  stove  ;  mash 
together  until  you  cannot  distinguish  one  from  the  other  ;  beat  eggs 
light,  mix  into  fish  with  pepper  and  butter  ;  work  together  with 
masher  until  light.  Have  fat  very  hot,  make  mixture  into  small 
balls  with  floured  hands,  and  cook  in  wire  basket  until  a  rich  brown. 
Drain  on  brown  paper  before  serving. 

GERMAN  TOAST— Miss  Laughlin 

Take  stale  bread,  slice,  dip  in  sweet  milk  and  lay  in  baking 
pan.  Over  this  pour  four,  five  or  six  well  beaten  eggs,  seasoned 
with  salt,  pepper  and  one  teaspoonful  of  cornstarch.  Bake  a  few 
minutes  and  serve  hot. 

EGG  TOAST— Miss  Laughlin 

Slice  stale  bread  and  dip  in  sweet  milk ;  now  dip  in  well  beaten 
eggs  and  fry  quickly  in  hot  lard.  Serve  immediately. 


5O  BREAKFAST  AND   LUNCHEON    DISHES 

EGGS   AND  TOMATOES  SPANISH— M.  R.  R. 

(THREE   PERSONS) 

Three  tomatoes,  three  bell  peppers,  six  eggs,  one  tablespoon 
butter,  little  Worcestershire  sauce,  salt  and  a  little  sugar.  Take 
three  firm  ripe  tomatoes,  three  mild  bell  peppers  ;  peel  tomatoes  and 
slice,  also  slice  peppers.  Put  in  hot  frying  pans,  the  butter,  add  toma- 
toes and  peppers,  also  a  little  salt  and  a  pinch  of  sugar.  When  tender, 
break  over  this  six  eggs — do  not  break  the  yolks.  Season  with  a 
dash  of  Worcestershire. 

SAUTED  CHICKEN  A  LA  REGENCE— Miss  Laughlin 

Joint  young  chicken,  roll  in  flour  and  fry.  Remove  from  fat 
when  done.  Stir  in  two  tablespoons  flour  and  dilute  with  one-half 
pint  stock  made  from  trimmings  of  chicken  or  beef,  one  gill  mush- 
room j  uice  and  one  gill  cream.  When  all  is  smooth,  boil  up  and 
add  half  can  of  chopped  mushrooms,  and  pour  over  the  fried 
chicken.  This  is  a  most  delectable  dish. 

MINCED  TURKEY   WITH  POACHED  EGGS— Mrs.  Dornin 

Take  all  small  pieces  of  cold  turkey,  the  quantity  you  wish, 
add  to  it  some  celery  chopped  very  fine,  season  with  pepper  and 
salt.  Put  a  little  butter  in  hot  frying  pan,  put  above  mixture  in 
and  moisten  with  turkey  gravy  or  soup  stock.  Drop  as  many  eggs 
as  needed  in  boiling  water,  when  done  have  the  meat  arranged  on 
pieces  of  buttered  toast.  Spread  meat  away  from  center  and  put 
one  egg  in  place  on  the  toast.  Cold  lamb,  chicken  or  other  meats 
are  good  fixed  this  way. 

CHEESE  FONDU— Mrs.  Wilkinson 

One-half  cup  rich  cheese  grated,  one-half  tablespoon  butter, 
one  cup  hot  milk,  one  egg,  one  salt-spoon  salt,  one-half  salt-spoon 
pepper,  one  cup  soft  bread  crumbs.  Melt  the  cheese  and  butter  in 
the  hot  milk,  add  the  egg,  well  beaten,  the  seasoning  and  crumbs. 
Bake  in  a  quick  oven  until  brown. 

POT  ROAST  OF  LIVER— Miss  Laughlin 
Cut  two  in  squares  of  liver  and  drop  into  an  iron  kettle  that  has 
had  two  tablespoonfuls  of  lard  or  drippings  in  it  and  made  very 
hot.  Stir  the  liver  often  and  when  browned,  pour  in  two  pints 
water,  salt,  pepper  and  an  onion.  Cover  and  simmer  until  done. 
Thicken  gravy  with  cracker  crumbs. 


BREAKFAST   AND   LUNCHEON    DISHES  5! 

LUNCH  DISH— Mrs,  Porcher 

One  cup  chopped  cold  beef  or  chicken  mixed  with  one  and  one- 
half  cups  cold  rice,  two  hard  boiled  eggs  chopped  fine,  little  gravy, 
small  piece  butter,  pepper,  and  salt,  water  enough  to  moisten  it. 
Put  in  frying  pan  and  stir  with  fork  until  light,  and  then  brown. 

CHICKEN  AU  SUPREME  -Miss  Annie  Laughlin 

Cut  the  chicken  as  for  frying;  salt,  pepper  and  flour  each  piece 
as  it  is  laid  in  the  spider  with  hot  lard  and  butter,  fry  to  a  light 
brown,  dredge  in  two  tablespoons  flour,  cover  with  hot  water, 
simmer  slowly  until  tender.  Lift  out  chicken  and  finish  the  sauce 
with  seasoning  to  taste  and  half-pint  minced  mushrooms.  Place 
chicken  in  deep  dish  and  pour  on  sauce. 

GARDEN  PEPPERS  STUFFED  WITH  MEAT— Mrs,  Bryant 

Take  two  cups  of  cold  beef,  mutton,  chicken  or  veal  and  chop 
fine.  Mix  with  equal  amount  rice  (boiled)  or  breadcrumbs,  one 
chopped  onion,  salt  and  pepper.  Remove  tops  and  seeds  from  six 
bell  peppers,  then  scald  and  wash.  Fill  with  meat  mixture  and 
stand  in  baking  pan,  add  one-half  cup  of  soup  stock  or  water,  two 
tablespoons  of  butter  and  bake  in  slow  oven  one  hour,  basting  often. 

HAMBURG  LOAF— Mrs.  R.  H.  Thomson 

Two  pounds  of  Hamburg  steak,  one  quart  of  bread  crumbs,  one 
heaping  tablespoon  butter,  salt  and  pepper  to  taste.  Put  all  in  a 
mixing  bowl  and  pour  into  it  boiling  water,  stirring  until  it  is  well 
mixed  and  quite  moist.  Put  into  a  long  narrow  baking  pan  and 
bake  three-fourths  of  an  hour;  if  the  loaf  is  thick  give  it  fifteen 
minutes  more. 

STUFFED  EGGS— Miss  Laughlin 

Boil  fresh  eggs  about  fifteen  minutes,  when  cold,  remove  shell, 
cut  in  halves.  Now  mash  yolk  with  silver  fork,  add  salt,  pepper, 
celery,  salt  and  salad  dressing.  Cream  well  and  fill  white  cups. 

BAKED  HARD  BOILED  EGGS-Mrs.  Bryant 

Six  hard  boiled  eggs  cut  in  thin  slices.  Place  in  a  baking  dish 
with  alternate  layers  of  grated  cheese,  sprinkled  with  pepper  and 
salt.  Cover  the  top  with  a  layer  of  bread  crumbs  dotted  with  butter, 
and  bake  fifteen  minutes;  brown  well  and  serve  hot. 


52  BREAKFAST    AND    LUNCHEON    DISHES 

CHICKEN  PIE 

Two  nice  tender  chickens,  one  sweetbread,  two  dozen  raw 
oysters  and  one  onion.  Stew  the  chickens  with  the  onion  —  the 
latter  must  be  taken  out  whole.  Season  with  salt,  pepper  and 
butter,  thicken  with  flour  and  add  one  cupful  of  sweet  cream,  then 
set  aside  to  cool.  Stew  the  sweetbread,  and  when  cold,  cut  in  thin 
slices.  Make  a  nice  puff  paste,  line  your  dish  and  place  a  cup  in 
center.  Next  lay  the  chicken  and  sweetbread  in  the  dish  and  strew 
oysters  evenly  over  them.  Cover  with  upper  crust,  make  a  small 
hole  in  the  center  and  bake. 

SPANISH  STEW— Miss  S.  E.  Polhemus 

Take  a  good  sized  round  steak,  cut  into  small  pieces  and  fry 
with  an  onion  until  nicely  browned.  Dredge  with  flour  and  cover 
with  water.  Add  one  quart  of  ripe  tomatoes,  salt,  small  red  peppers 
to  suit  the  taste.  Cook  this  until  meat  is  thoroughly  done,  at  least 
two  hours. 

LANCASHIRE  PIE— Miss  Laughlin 

Take  cold  meat,  beef,  veal  or  mutton,  chop  fine  and  season  as 
for  hash.  Take  hot  mashed  potatoes  ready  for  table.  Place  layer 
of  meat,  then  potatoes,  meat,  then  potatoes.  Potatoes  come  last. 
Smooth  with  knife  and  place  in  oven.  Bake  until  brown  and  serve 
in  same  dish. 

A  LUNCH  DISH— Miss  Laughlin 

Nearly  fill  a  pudding  dish  with  cooked  macaroni.  Make  a 
hole  in  center  and  put  in  chopped  cold  roast,  mutton  or  steak  which 
has  been  seasoned.  Pour  over  all  the  juice  of  cooked  tomatoes. 
Cover  whole  with  bread  crumbs,  over  which  pour  gravy  or  melted 
butter. 

CORN  OYSTERS— Mrs,  Dwindle 

Grate  six  ears  of  corn  ;  mix  with  the  grated  corn  one  table- 
spoon of  flour,  yolks  of  two  eggs,  and  a  little  salt.  Beat  all  well 
together,  then  fry  in  the  shape  of  oysters  in  fresh  lard  or  butter. 

MEAT  SCALLOP— Miss  Annie  Laughlin 
Cracker    crumbs,  macaroni,  cold  meat,  gravy  or  soup  stock. 
Boil  macaroni  until  soft.      Take  pudding  dish,  cover  bottom  first 
with  cracker  crumbs,  then  a  layer  of  meat  cut  fine  and  seasoned 


BREAKFAST    AND   LUNCHEON    DISHES  53 

with  pepper  and  salt.  Then  a  layer  of  macaroni,  bits  of  butter, 
then  a  layer  of  crumbs,  meat,  etc. ,  until  dish  is  filled,  but  crumbs 
last.  Pour  over  all  gravy  ;  milk  would  do  if  no  gravy.  Bake 
about  three-quarters  of  an  hour. 

MEAT  AND  TOMATO  (SCALLOPED) 

Made  the  same  as  meat  scallop,  ripe  tomatoes  taking  the  place 
of  macaroni.  Season  with  pepper,  salt,  butter,  and  add  no  gravy 
or  milk.  Last  layer  is  to  be  tomatoes  and  bread  crumbs.  Bake  in 
moderate  oven. 

CURRIED  EGGS— Mrs.  Bryant 

Mix  one  tablespoon  of  cornstarch  or  wheat  flour  and  one  tea- 
spoon of  curry  powder  to  a  smooth  paste  with  a  little  cold  milk. 
Pour  this  into  one  pint  boiling  milk,  stirring  until  it  thickens. 
Break  an  egg  carefully  in  a  saucer,  slip  it  into  the  boiling  liquid  and 
let  it  poach  until  it  sets  (about  two  minutes).  Have  ready  squares 
of  buttered  toast,  and  as  the  eggs  are  cooked,  lift  them  out  and  lay 
one  on  each.  When  all  done,  pour  remaining  liquid  around  them. 

MEAT  POT  PIE 

Cut  meat  in  small  pieces,  stew  in  water  in  which  is  cup  of  milk. 
When  tender  add  one  egg  and  one  tablespoonful  of  butter,  salt  and 
pepper.  Crust  as  for  pie. 

POTATOES  A  LA  DUCHESSE 

Mold  out  potatoes  into  cakes,  size  of  biscuits.  Glaze  with 
beaten  egg  and  bake  to  light  brown. 

OYSTER  ON  TOAST 

Chop  fine  fifteen  oysters,  add  salt  and  pepper  and  a  little  nut- 
meg, one  gill  cream,  one  tablespoon  flour.  Place  on  buttered  toast. 

CODFISH  BROILED— Mrs.  Dornin 

Cut  pieces  of  white  codfish  in  halves  and  soak  over  night. 
Change  water  two  or  three  times  in  evening  and  rinse  in  clear  water 
in  morning.  Dry  on  cloth,  brush  a  little  butter  over  each  piece  and 
broil.  Serve  with  lemon  juice. 

PRESSED  HAM 

Chop  fine  cold  boiled  ham,  add  a  few  spoonfuls  of  hot  soup 
stock  and  melted  butter  ;  put  in  mold  and  press.  When  cold  turn 
out  and  slice. 


54  BREAKFAST   AND    LUNCHEON    DISHES 

HAM  CROQUETTES— Miss  Laughlin 

Chop  fine  cold  cooked  ham,  one  egg  to  each  person.  Beat  egg, 
mix  with  chopped  meat,  make  into  balls  and  fry  in  butter. 

HASH  ON  TOAST— Miss  Laughlin 

Chop  any  cold  meat,  season  and  cook  the  same  as  hash.  Have 
ready  bread  nicely  toasted  and  buttered.  Place  a  spoonful  of  hash 
on  each  slice,  set  in  oven  a  few  moments  and  send  to  table  smoking 
hot. 

CHICKEN  RICE  PIE -Mrs,  Porcher 

lyine  a  crock  with  four  slices  raw  bacon  ;  around  sides  put  cold 
boiled  rice.  Fill  bottom  of  dish  with  boiled  chicken  and  six  hard 
boiled  eggs.  On  top  put  good  rich  crust.  Bake  one  hour  and  a  half. 
Serve  hot. 

EGGS  ON  TOAST— Miss  Laughlin 

Toast  as  many  slices  of  bread  as  persons.  Take  as  many  eggs. 
Separate  yolks  from  whites  and  do  not  break.  Beat  whites  to  stiff 
froth,  place  on  the  buttered  toast,  make  a  small  hole  and  drop  on 
yellow  and  place  in  oven  a  few  minutes. 

PAULINE'S  RICE  PAN  CAKES— Miss  Laughlin 

Three  cups  rice,  one-balf  pint  flour,  two  teaspoons  baking 
powder,  one  egg,  one  tablespoon  sugar,  milk  to  make  batter  not  too 
thin.  Serve  hot  with  maple  syrup. 

OMELET -Mrs.  Briggs 

Four  eggs,  salt  to  taste,  two  tablespoons  cream.  Beat  the  yolks 
alone  to  a  smooth  batter,  add  cream,  salt  and  pepper,  lastly  the 
well  beaten  whites.  Have  frying  pan  very  hot,  put  in  a  tablespoon 
of  butter  which  should  instantly  hiss.  Follow  it  quickly  with  the 
mixture  and  do  not  stir  this  after  it  goes  in.  Cook  over  a  hot  fire 
and  as  the  egg  sets,  loosen  it  from  the  edge  of  the  pan  without 
breaking,  turn  half  of  the  omelet  over  upon  itself  before  turning 
from  pan  upon  a  hot  dish.  Serve  hot. 

WAFFLES— Miss  Laughlin 

Beat  well  the  yolks  of  three  eggs.  To  this  add  one  and  a 
quarter  cups  sweet  milk,  one  pint  flour,  one-half  teaspoon  salt,  one 
teaspoon  baking  powder.  Sift  flour  and  add  the  liquid  gradually. 


BREAKFAST   AND   LUNCHEON    DISHES  55 

lastly,  cut  and  fold  the  whites  of  the  eggs  beaten  stiff.  Serve  with 
syrup  made  as  follows:  One  cup  sugar,  one-quarter  cup  water, 
when  thick  add  one  tablespoon  lemon  juice  and  one  teaspoon  butter. 
Do  not  boil  after  adding  lemon  juice. 

CORN  MEAL  WAFFLES— Miss  Laughlin 

One  quart  buttermilk,  three  egg  yolks  (well  beaten),  one  tea- 
spoon soda,  dissolved  in  a  little  warm  water,  little  salt  and  corn 
meal  to  make  batter  a  little  thicker  than  for  pan-cakes. 


For  the  Invalid's  Tray 


"Simple  diet  is  best,  for  many  dishes  bring  many  diseases, 
and  rich  sauces  are  worse  than  even  heaping  several  meats 
upon  each  other." — Pliny. 

NOURISHING  DRINK— Miss  Ella  Wood 

One  teaspoon  dry  coffee  in  one  cup  milk  brought  to  a  boil. 
Have  ready  a  well  beaten  egg,  add  strained  milk  to  the  egg,  sweeten 
if  desired. 

CHEESE  STRAWS— Miss  Laughlin 

Take  a  pint  of  flour  and  one-half  pint  grated  cheese.  Mix 
them  and  make  a  paste  with  lard  as  you  do  for  pies.  Roll  out  in  a 
thick  sheet,  cut  in  strips  half  an  inch  broad  and  five  or  six  inches 
long,  bake  a  light  brown. 

BEEF  BROTH— Mrs.  Baldwin 

Trim  off  all  the  fat  from  one  pound  round  steak,  add  three 
coffee  cups  cold  water,  also  salt  and  pepper  and  let  simmer  about 
one-half  hour  or  until  there  is  a  pint  of  broth.  Strain  through  fine 
sieve  and  serve  hot. 

EXTRACT  OF  BEEF  BLOOD 

Catch  in  bowl  warm  beef  blood  and  let  stand  until  it  clots, 
which  will  not  be  long.  Now  take  out  and  lay  on  a  clean  and 
smooth  board  and  cut  in  narrow  strips,  tilt  board  and  stand  in  hot 
sun.  In  a  short  time  all  watery  substance  will  have  run  away  and 
that  left  is  dry  and  will  crumble.  It  must  crumble  or  it  is  not 
ready,  rub  in  palm  of  hand  until  a  fine  powder,  sift  through  fine 
wire  sieve,  bottle  and  it  will  keep  for  years.  This  can  be  taken  in 
plain  soup  or  dry  as  most  acceptable  to  patient;  the  strength 
gained  is  wonderful.  When  cutting  to  dry,  cut  in  as  narrow  strips 
as  possible.  To  be  given  to  any  person  with  little  strength  or 
vitality. 


FOR  THE  INVALID'S  TRAY  57 

GRAPE  JUICE— Mrs.  Wm.  Woolsey 

Take  Zinfandel  grapes  and  run  through  a  cider  mill.  Put  juice 
in  earthen  jars,  where  it  stands  over  night.  Next  morning  pour 
into  preserving  kettle  only  what  looks  clear,  rejecting  sediment, 
which  is  the  sugar  that  ferments.  Put  kettle  on  fire  and  bring  juice 
to  a  good  boiling  point  only.  Skim  if  needful.  Bottle  while  hot, 
straining  through  a  thin  cloth.  Seal  bottles  and  keep  in  a  dark 
place. 

BLACKBERRY  CORDIAL 

Pick  over  and  wash  the  berries,  and  drain  ;  place  in  double 
boiler  and  let  them  steam,  the  water  boiling  well  about  them  for 
good  thirty  minutes.  Turn  them  into  a  jelly  bag  and  hang  up  to 
drain  ;  do  not  squeeze  the  bag.  To  one  pint  of  juice  put  one-half 
pound  sugar  and  boil  five  minutes.  When  cold  add  half  as  much 
brandy  as  juice.  Bottle  and  cork  tight. 

MUTTON  TOAST 

Cut  in  pieces  one  pound  of  mutton,  the  bony  part  is  the  best, 
and  put  on  the  stove  early,  in  one  quart  of  cold  water.  Cook  slowly. 
When  the  meat  is  tender,  strain  the  broth  through  a  sieve  and  set 
away  to  cool.  After  removing  the  grease  that  has  risen  to  the  top, 
let  the  broth  come  to  boiling,  and  add  flour  thickening,  with  a  little 
cream  or  butter.  Meanwhile  toast  slices  of  white  or  brown  bread, 
and  dip  in  hot  water  to  soften.  Pour  the  stew  over  the  bread,  adding 
the  pieces  of  mutton. 

OAT  MEAL  BLANC  MANGE 

Stir  two  heaping  tablespoonfuls  fine  oat  meal  into  a  little  cold 
water  and  then  stir  in  a  quart  of  boiling  milk  ;  boil  a  few  minutes, 
salt,  turn  into  a  mold.  When  cold,  eat  with  jelly  and  cream. 

PURE  BEEF  JUICE 

Take  good  juicy  round  steak,  remove  all  fat.  Place  in  hot 
skillet,  sear  both  sides  of  meat,  gash  pieces  with  knife,  place  on 
earthen  plate,  cover  with  another  plate  and  set  in  hot  oven.  Let 
remain  until  all  juice  leaves  meat.  One  tablespoon  of  this  juice  is 
equivalent  to  one  cup  of  broth. 

REFRESHING  DRINK 

Cover  raspberries  with  vinegar  and  soak  over  night.  Drain  off 
or  squeeze  out  the  juice,  to  every  pint  of  which  add  one  pound  of 
sugar.  Let  it  simmer  about  fifteen  minutes;  when  cool,  bottle,  and 
when  used  as  a  drink  put  in  as  much  of  it  to  a  glass  of  water  as  is 
palatable  to  the  invalid. 


COOKING  DRIED  FRUITS 


TO  MAKE   a   most   delicious  conserve  of  either  apples,  apricots, 
pears,  peaches,  figs  or  prunes,  proceed    as  follows  :    Pick  over 
the   fruit   and    wash   it   thoroughly   but   quickly.      Put   it   in  a 
dish,  earthen  is  preferable,  at  about  noontime  and,  covering  it 
generously   with   water,  allow   it   to   soak   during   that   afternoon  and 
night.       In  the  morning  take  the  fruit   carefully   out  into  a   cooking 
utensil  —  a  granite-ware  kettle  or  saucepan  or  an  earthen   crock  —  and 
pour  over  it,  being  careful  not  to  disturb  the  sediment  at  the  bottom 
the  water  in  which  it  was  soaked  ;    then    cover   the   dish   tightly   and 
set  it  either  on  the  back  of  the  range  or  in  a   moderate  oven,  where 
it  will  quietly  simmer,  and  let  it  remain  there  for  eight  or  ten  hours. 

If  you  have  an  unreasoning  sweet  tooth,  and  must  spoil  things 
with  sugar,  add  that  article  not  more  than  twenty  minutes  before 
removing  the  cooked  fruit  from  the  range,  and  add  it  sparingly, 
since,  by  this  method  of  cooking,  all  the  natural  flavor  and  sacchar- 
ine quality  of  the  fruits  are  preserved,  and  nearly  every  one  who  is 
privileged  to  taste  them  thus  prepared  readily  concedes  that  they  are 
quite  "sufficient  unto  themselves." 

Prunes  and  dried  grapes  become  simply  "idealized"  under  this 
treatment  —  plump,  smooth,  juicy  and  generally  delicious,  and  the 
sliced  or  quartered  fruits  rival  the  daintiest  and  richest  of  preserve, 
in  their  amber-hued  translucency,  as  well  as  in  flavor. 

Verily,  if  the  cooks  and  housewives  would  add  to  their  little 
bills  of  fares  the  dried  fruits  of  California,  cooked  after  the  fashion 
herein  prescribed,  the  cry  for  "more"  would  be  so  loud  and  so 
unanimous  that  all  the  State's  broad  orchards  would  be  quite  inade- 
quate to  supply  the  demand  of  even  the  home  market. 


Fulton  P.  O.,  Sonoma  County,  Cal. 
GEO.    D.    DORNIN. 


TABLE  OF  WEIGHTS  OR  MEASURES 

(SELECTED) 

WEIGHT 

I  quart  of  Sifted  Flour  (well  heaped) i  pound 

i     "       "   Unsifted  Flour i  pound,  i  ounce 

3  coffee  cups  Sifted  Flour  (level ) i  pound 

4  teacups  " i       " 

1  pint  Soft  Butter  (well  packed) i  " 

2  teacups     "  "        i  " 

i^  pints  Powdered  Sugar i  " 

2  coffeecups     "  "      (level) i  " 

2^  teacups      "  "         "        i  " 

1  pint  Granulated  Sugar  (heaped) 14  "ounces 

\yt  cofFeecups    "         "      (level) i  pound 

2  teacups  "         "          "      i       " 

1  pint  Best  Brown  Sugar 13  ounces 

i%  coffeecups  Best  Brown  Sugar  (level) i  pound 

2^  teacups         "  "      i       " 

2  tablespoons  (well  rounded)  Powdered  Sugar  or  Flour i  ounce 

1  "  "  "  Soft  Butter I       " 

3  Sweet  Chocolate,  grated i       " 

2  teaspoons  (heaping)  Flour,  Sugar  or  Meal  equal  i   heaping  tablespoon 

•f 

LIQUIDS 

i  pint  contains 16  fluid  ounces  (4  gills) 

1  teacupful  equals 8  fluid  ounces  (2  gills) 

4  teaspoonfuls  equal i  tablespoonful 

2  teaspoonfuls  equal i  dessertspoonful 

4  teacupfuls  equal i  quart 

A  common  sized  tumbler  holds  about  one-half  pint 


1849    LARGEST  FIRE  INSURANCE  CO.     J  ()()() 

Chartered  by  the  State  of  Massachusetts 
INCORPORATED  1849  CHARTER    PERPETUAL 


Springfield 


Fire  and  Marine 
Insurance  Co. 


OF  SPRINGFIELD,   MASS. 

Annual  Statement,  January  1st,  1900 
CASH    CAPITAL  1,500,000  DOLLARS 

ASSETS 

i 

Cash  on  hand,  in  Banks  and  Cash  Items $     135,541  49 

Cash   in  hands  of  Agents  and  in  course  of  Trans- 
mission    362,994  63 

Rents  and  Accrued  Interest 48,142  94 

Real  Estate  Unincumbered 126,400  oo 

Loans  on  Bond  and  Mortgage  (first  lien) 647,800  oo 

Loans  on  Collateral  Security 39.525  oo 

Bank  Stocks                     Market  Value 589,15500 

Railroad  Stocks  "  "     2,391,630  oo 

Railroad  Bonds                                   "     379, 500  oo 

United  States  Bonds             "           "     93.75°  oo 

Miscellaneous  Bonds             "           "      92,500  oo 


Total  Assets $4,906,939  06 

LIABILITIES 

Capital  Stock $1,500,000  oo 

Reserve  for  Re-insurance .....    1,476,584  27 

Reserve  for  all  unsettled  Claims 245,262  45 

Net  Surplus 1,685,092  34 

Losses  paid  since  organization 26,316,489  49 


A.  W.  DAMON,  President.      CHAS.  E.  GALACAR,  Vice-Pres.       F.  H.  WILLIAMS,  Trees 
SANFORD  J.  HALL,  Secretary.  W.  J.  MACKAY,  Asst.  Sec'y. 


Pacific  Coast  Department,  San  Francisco,  Cal. 

«EO.  D.  DORNIN,  Manager  ||          L  GEO.  W.  DORNIN,  Asst.  Manager 


